Braised Fennel with Garlic
Main Dishes • French
Description
The outer layer of the fennel bulb can be tough due to the fibers that hold it together. You can remove them by carefully lifting with a knife at the base of the bulb. It is delicious both warm and cold. Pairs excellently with balsamic vinegar.
Ingredients
- Fennel 6 pieces
- Garlic 4 cloves
- Salt a pinch
- Ground Black Pepper to taste
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
Wash the fennel bulbs, carefully trim the shoots and any darkened base. Save the greens for the final touch. Cut each bulb lengthwise into 2 pieces (or into 4 pieces if they are large or to cook them faster).
Step 2
In a large skillet, heat the oil and place the fennel cut side down. Add the garlic, unpeeled, to the fennel (this prevents it from burning and becoming bitter). Season with salt and sauté for about 10 minutes, turning and rolling the fennel from side to side until it is nicely browned.
Step 3
Pour water into the skillet so that it almost covers the fennel. Use a spatula to scrape the bottom of the skillet to mix the caramelized juices with the water, turning it brown. When the water boils, cover the skillet with a lid. Simmer on low heat for 30 minutes, until the fennel is tender and most of the water has evaporated, leaving only a little loose sauce.
Step 4
Turn the pieces of fennel several times to soak them in the sauce. Before serving, sprinkle with pepper and chopped fennel greens.
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