Braised Fennel

Braised Fennel РLe Fenouil Brais̩

Light, lovely and very delicious, this dish goes well with everything – meat, fish, fowl. It is delicate and lovely and will surprise everyone who tastes it. This dish can be served wither hot or at room temperature.
Course: Side Dish
Cuisine: French
Keyword: fennel, garlic, olive oil
Servings: 4 servings


  • 2 pounds (1kg) fennel bulbs, trimmed and cut in half or quarters, depending on their size
  • 1 clove garlic green germ removed, diced
  • 10 sprigs fresh thyme
  • 1 sprig rosemary
  • 1 bay leaf from the Laurus nobilis
  • 1/3 cup (80ml) water
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper


  • Place the fennel in a large, heavy skillet. Strew the garlic over it, then the herbs. Drizzle with the water, then drizzle with the olive oil. Season with salt and pepper.
  • Place the skillet over medium high heat, and when the water boils reduce the heat to medium, cover, and cook until the fennel is tender, 8 to 10 minutes. Check it after about 5 minutes, and turn the fennel.
  • When the water has evaporated and the fennel is tender, remove the lid and continue cooking until the fennel turns golden on one side, an additional 3 to 4 minutes. Remove from the heat and reserve, or serve immediately.