Monday, February 6, 2012

Braised Fennel

Fennel is a wonderful ingredient to work with because it's very versatile. In the summer I like to eat it raw, thinly shaved and mixed into salads. In the winter I like making braised fennel. Searing the fennel gives it a rich caramelized flavor and after a gentle simmer, the fennel takes on nice melting texture. Braised fennel goes well with veal, pork or chicken, but I like it best with fish. In my next post I'll show you a recipe for baked cod in a wasabi crust that is perfect for serving with braised fennel. Traditionally fennel is braised in white wine and lemon juice, but for a fun twist I like using rosé wine and pink grapefruits

Prep time 10 minutes, cooking time 15 minutes. Makes 4 side dishes

Ingredients

1 large bulb of fennel or 2 small bulbs, green stocks removed
125 ml rosé wine
1 pink grapefruit, juiced
2 tbs vegetable oil
salt & pepper


1. Cut the fennel in 4-6 large wedges. Heat small amount of vegetable oil in a frying pan and add the fennel. Sear each side until golden brown, about 2 minutes per side.

2. Put the fennel in a pot with the wine and grapefruit juice. Add 125 ml (about 1/2 cup) water. Bring to a gentle boil, cover & let simmer for 15 minutes.

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