Braised Fennel


  • 12 heats fennel bulb, cut in quarters
  • 3 tablespoons olive oil
  • 8 cloves garlic, lightly crushed
  • salt and pepper
  • 2 cups white wine or chicken stock


  • Place olive oil in heated saute pan. Add fennel, season with salt and pepper, and sear to caramelize until golden. Add garlic about 1/2 way through the searing process.
  • Add wine or chicken stock and cover to braise fennel until tender about 20-30 minutes. Check periodically to see if more liquid is required. Taste for seasoning and serve as a side dish.


  • Description:
  • "Fennel is commonly used all over Italy. This preparation brings out
  • its natural and delicious sweetness."
  • SERVINGS: 12
  • SOURCE: Char Zyskowski