Braised Fennel and Onion Pasta Sauce

Recipe by Bergy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup virgin olive oil
  • 1
    cup onion, chopped
  • 2
    tablespoons garlic, fresh minced
  • 1 12
    lbs fennel, trimmed and thinly sliced
  • 12
    cup chicken broth (or vegetable broth or white wine)
  • salt & pepper
  • 1
    tablespoon fresh marjoram, use oregano if you prefer it (substitute with 1 tsp dried)
  • 1
    tablespoon balsamic vinegar (tarragon vinegar is good too)
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DIRECTIONS

  • To prepare the fennel trim the feathery leaves and the ouside hollow stalks (chop the fronds for garnish or dry for seasoning).
  • You are now left with the fennel bulb.
  • Next trim off the hard bottom and cut a thin slice off one side of the fennel.
  • Lay it on the flat side and cut into thin slices.
  • Pour the oil in a skillet that has a lid.
  • Over medium heat saute the onion and cook until translucent about 5 minutes.
  • Add the garlic and fennel cook stirring occasionally for about 5 minutes.
  • Add liquid, (not the vinegar) salt& pepper, cover and cook over medium low heat until the fennel is just tender.
  • About 10 minutes.
  • If the mixture is quite wet cook longer with the lid removed.
  • Stir in the herb& vinegar and adjust seasoning.
  • Serve over pasta or as a side vegetable dish.
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