Rosemary Braised Fennel
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 bulbs fennel
- 1 tablespoon oil
- 1⁄4 teaspoon salt
- 1 tablespoon rosemary
- 1⁄2 cup white wine
- 1⁄2 cup vegetable stock
- 1 tablespoon lime juice
directions
- Trim the stalks from the fennel. Discard or reserve for a vegetable stock. Quarter each bulb and carve out the core at the base, leaving just a thin portion of the core so the quarters won't fall apart as they cook.
- Heat the olive oil in a large skillet over medium-high heat. Working in two batches, add the fennel in a single layer without crowding. Cook for 5 to 7 minutes on each side until golden, shaking the pan from time to time. Set the first batch aside on a plate, add a little more olive oil to the pan, and brown the other batch. Return all fennel pieces to the pan.
- Sprinkle with salt and rosemary. Add the wine, stock, and lime juice. Bring to a simmer and cover. Turn the heat to medium-low and cook for 20 to 25 minutes, until tender. Remove the lid, turn the heat up to medium-high, and cook for 5 minutes, until the juices are syrupy. Serve warm, at room temperature, or cold.
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RECIPE SUBMITTED BY
hectorthebat
United Kingdom