Braised Fennel Bulbs
By Shelly Rose Anti-inflammatory, Digestive Health, Fall, Gentle GI Dishes, Gut Loving, vegetarian, Winter
February 10, 2019
While sliced and shaved fennel is fantastic in salads and stirfries, this is a fun way to fully appreciate the funky, beautiful whole shape of a fennel bulb. This slow-cooked braising method yields an incredibly tender and flavorful fennel bulb. If you have a bigger pan, make a bigger batch.
- Prep: 5 mins
- Cook: 25 mins
Directions
1Trim the fennel: cut the stalks from the bulb. Thinly trim a circle from the bottom to remove the part of the root you don't want to eat, but be sure the rest of the fennel core is still intact. Cut the bulb lengthwise, from north to south in 1/2" slices.
2In a large 12"+ skillet, over medium-high heat, melt the butter.
3Add the fennel slices to the pan in a single layer. Allow them to brown for 2-3 minutes, then flip over and do the same on the other side.
4Add water, stock, fennel seeds, and sea salt to the pan. Cook without a lid, at a steady simmer until the liquid evaporates, about 15 minutes. Keep a watch on it so it doesn't burn.
5Once the liquid is gone, turn the heat to low and allow the fennel to brown a little more. Flip and get the other side.
When trimming the whole fennel bulb, be sure save the fronds and stalks for other dishes. The fronds can be added to salads, soups, and mixed with other fresh herbs. The stalks can be treated like celery, sauted and added to soups. Whatever you don't use, toss it in a freezer bag and save it for a homemade stock when you're ready.
