Roman-Style Braised Fennel

Name: Roman-Style Braised Fennel
Total time: 45 min
Ingredients: 2 tablespoons unsalted butter; 8 ounces shallots, peeled and thinly sliced; Salt and black pepper; 2 tablespoons extra-virgin olive oil; 3 garlic cloves, thinly sliced; 3 pounds medium fennel heads, trimmed of stalks and bulbs quartered through the core; 1/2 cup dry white wine; 2 tablespoons lemon juice; 1 oregano sprig; 6 parsley sprigs plus 2 tablespoons chopped parsley, for garnish

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Total: 45 minutes

Servings: 7

Cost: $5.77 /serving

Author : Kay Chun

fennel olive oil shallot

Instructions

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Step 1

In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.

Step 2

Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.

Step 3

Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.

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