Fennel a La Grecque

"Serve slightly cool as a first course or as a side at an informal dinner. However the fennel version here can also be served hot as a side."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • Pull off a bit of the green fuzzy fronds, chop coarsely and save. Cut stalks off at bulbs. If needed use them to fresh broth's flavor.
  • Peel outer fibers off bulb with a paring knife. If outermost layer is dried or cracked remove completely.
  • Cut bulb in half lenghwise. Be sure to cut thorough the core forming at point of wedges. Leave this attached or the fennel will fall apart.
  • Arrange in single layer in large pot. Slight overlap is ok. Pour on wine and oil. sprinkle on seeds and shallot.
  • Bring to a gentle simmer, cover and cook 25 minutes. The fork should pierce the fennel but you should still feel slight resistance. Check after 15 minutes of cooking and add water if dry.
  • Remove lid when done. If liquid is left turn heat to high and quickly boil down liquid. You only want 1/2 cup remaining.
  • Sprinkle the cooked fennel with the salt, pepper and fronds. Serve hot on individual plates and spoon liquid over each. Or let cool and serve as other courses.

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  1. Easy recipe that brings out the lovely licorice flavor of the fennel. Unfortunately the fronds were cut off the only bulb I could find so I couldn't sprinkle on top but that didn't detract from the flavor. I used ground coriander. This is a do again recipe


I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.
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