Cooking

Two fennel bulbs, halved.

As I read through one of my new cookbooks, I realized that while I’ve eaten fennel, I’ve never actually purchased or cooked it. In fact, without the recipes, I wouldn’t have had any idea how to prepare it in the first place.

As it turns out, it’s surprisingly simple, and was a decent accompaniment to a comfort food dinner of turkey, cranberry sauce and homemade bread.

Ingredients

• 2 fennel bulbs, cleaned and cut in half lengthwise
• 2 Tbsp olive oil
• 1/2 onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 1/4 tsp dried thyme
• 1 bay leaf
• 1 1/2 cups water
• 1/2 cup white wine
• 1 Tbsp butter
• Salt and pepper to taste

Instructions

Searing the cut side of the fennel.

Heat the olive oil in a saute pan over medium heat. Add onion, carrot, celery, thyme and bay leaf to the pan. Cook until the vegetables soften, about 5 minutes.

Add fennel, cut side down, and allow the bulbs to brown slightly. Add 1 cup water, cover and let the fennel braise for 15-20 minutes. The fennel will be ready when it’s able to be pierced with a sharp knife. You may need to add an additional 1/2 cup of water to extend the cooking time if the fennel isn’t quite done.

Empty the pan to a serving plate. Add wine and butter to the pan, scraping the brown bits to deglaze. Allow the wine and butter mixture to reduce by half, then season with salt and pepper to taste. Pour the sauce over the fennel and serve.

Results

Fennel, as served.

My husband described it as having a “mild, nice flavor,” and gave it the nod for a repeat performance.

I found the flavor to be unremarkable, but not unpleasant. I’m going to give it another shot in a different preparation.

The Tiny Kitchen Assistant gagged when he tasted it.

Perhaps it’s an acquired taste?

Tags: braise, fennel, stovetop, vegetable, veggie

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