Braised Fennel and Onions With Ginger

Recipe by FlemishMinx
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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