Braised Fennel and Onions With Ginger

"This flavorful and attractive side-dish makes the perfect accompaniment to roasted meats or to fish."
photo by Barb G. photo by Barb G.
photo by Barb G.
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  • Cut the top (at the"fingers") and base of the fennel bulbs off and remove the first tough outer layer; cut each in half (top to bottom).
  • Cut each of the halves in half again (you've thus cut each bulb into 4 slices); now thinly slice each (top to bottom) resulting in"sticks" of fennel.
  • Heat the olive oil in a large lidded frying pan and saute the garlic, shallot, and ginger for about 30 seconds, stirring constantly.
  • Add in the fennel and the onion and mix well.
  • Add in the wine and water, and scatter the salt and turmeric over all.
  • Bring to a boil, then reduce heat, cover, and simmer 20 to 30 minutes, or until the fennel is cooked but still firm, and stirring occasionally.
  • Remove the cover and continue to cook 5 to 10 minutes, until the majority of the liquid has evaporated.
  • Serve immediately.

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  1. Miri G
    I have only recently become acquainted with cooked fennel and this recipe is delicious! I didn't have shallots, so just grated some onion instead. Also added more garlic. Even if you think you don't like fennel, I suggest you try this ;-)
  2. echo echo
    I think this is the first time I've cooked with fennel bulbs (fennel seeds is another matter), and I've only eaten them a handful of times. This was a good experience. The garlic, ginger & turmeric went well with the mildly licorice tinge of the fennel itself & gave the dish a spicy eastern flavor. An attractive accompaniment to curried shrimp with rice and a fruit salad. An adventure that makes me want to try further fennel recipes.
  3. Sharon123
    I haven't really ever made a fennel recipe featuring fennel, so this was a new experience for me. I enjoyed the different flavors and it looked pretty too. Thanks!
  4. Barb G.
    This is a very tasty recipe for fennel. The onions and ginger along with the shallot & garlic really gives it a good flavor as does the wine & turmic. I have only made fennel a couple of times & we belive that this is the best recipe. Thank you Minx's for posting it.


I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
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