Braised Fennel

August 7, 2013

Difficulty: Moderate

Prep time: 10 minutes

Cook time: 55 minutes

Serves: 6 as a side dish


3 bulbs of fennel

4 strips bacon, diced

2 Tablespoons olive oil

¼ cup chopped onion

3 cloves garlic, minced

2 cups chicken broth

1 bay leaf

2 sprigs thyme

1/8 teaspoon pepper

6 Tablespoons grated Parmesan cheese


1.Remove stems from fennel. Cut bulbs in half (from top to bottom). Remove most of the core from the bottom center of the halved bulbs. 2.In a large sauté pan, render bacon until it begins to brown. Add onion and cook until translucent. Add garlic and cook 1 minute longer. 3.Spoon this cooked mixture into a 9 x 13 pan. Top with fennel, stock, bay leaf, thyme, and pepper. Cover with aluminum foil and cook in a 350° oven until the fennel is very tender (about 45 minutes). 4.Remove fennel from liquid. Pour into a sauce pan and bring to a boil. Boil until the liquid reduces by about 1/2 . 5.To serve, pour the liquid over the fennel and sprinkle with Parmesan.

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