L’Accompagnement – Braised Fennel

Name: Braised Fennel - Le Fenouil Braisé
Ingredients: 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

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Braised Fennel – Le Fenouil Braisé

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

Ingredients

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

Instructions

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.