Fennel wedges browned in olive oil and braised in stock until meltingly tender, finished with lemon; a side for fish, pork or chicken. Serves 4.
2piece
2tbsp
0.5tsp
200ml
0.5piece
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 200ml | — | — | |
| 5 | | 0.5piece | — | — | |
| 6 | | 1pinch | — | — |
Lay the fennel bulbs on the chopping board.
Fennel bulb · 2 piece
Cut off the stalks, keeping any feathery fronds, and trim a thin slice off the root ends, leaving the root on.
Cut each bulb into 6 wedges through the root, so they hold together.
Pour the olive oil into the large frying pan.
Extra-virgin olive oil · 2 tbsp
Heat over a medium-high heat for 1 minute.
Lay the fennel wedges in the pan, cut side down.
Fry for about 6 minutes, turning once with the tongs, until golden on both cut sides.
Add the salt.
Salt · 0.5 tspPour in the stock.
Vegetable stock · 200 mlTurn the heat down to low and put the lid on.
Braise for about 20 minutes, until the fennel is very tender when pierced with the knife.
Lift off the lid, turn the heat up and bubble for about 3 minutes, turning the wedges with the tongs, until the liquid has reduced to a few spoonfuls of glaze.
Lay the lemon half on the chopping board.
Lemon · 0.5 pieceAdd a pinch of pepper.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Lay the fennel bulbs on the chopping board.⏱ 5sResultFennel bulb |
| 2 | Fennel bulbstep 1 | | Cut off the stalks, keeping any feathery fronds, and trim a thin slice off the root ends, leaving the root on.⏱ 1 minResultTrimmed fennel bulb |
| 3 | Trimmed fennel bulbstep 2 | | Cut each bulb into 6 wedges through the root, so they hold together.⏱ 1 minResultFennel wedgesused in step 6 |
| 4 | 2 tbsp | | Pour the olive oil into the large frying pan.⏱ 5sResultExtra-virgin olive oil |
| 5 | — | | Heat over a medium-high heat for 1 minute.⏱ 1 minResultWarm olive oil |
| 6 | Fennel wedgesstep 3 | | Lay the fennel wedges in the pan, cut side down.⏱ 20sResultFennel in oil |
| 7 | — | | Fry for about 6 minutes, turning once with the tongs, until golden on both cut sides.⏱ 6 minResultBrowned fennel |
| 8 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted fennel |
| 9 | 200 ml | | Pour in the stock.⏱ 10sResultFennel in stock |
| 10 | — | | Turn the heat down to low and put the lid on.⏱ 10s |
| 11 | — | | Braise for about 20 minutes, until the fennel is very tender when pierced with the knife.⏱ 20 minResultBraised fennel |
| 12 | — | | Lift off the lid, turn the heat up and bubble for about 3 minutes, turning the wedges with the tongs, until the liquid has reduced to a few spoonfuls of glaze.⏱ 3 minResultGlazed braised fennel |
| 13 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 14 | Lemonstep 13 |  | Squeeze the juice over the fennel.⏱ 20sResultFennel with lemon |
| 15 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultSeasoned braised fennel |
| Total Time | 37 min | ||
| Nutrient | Per serving |
|---|---|
| 71kcal | |
| 0.4g | |
| 7g | |
| 1g | |
| 3g | |
| 0.5g | |
| 0.3g | |
| 691mg |
Fennel wedges browned in olive oil and braised in stock until meltingly tender, finished with lemon; a side for fish, pork or chicken. Serves 4.
What you’ll doYou will cut fennel into wedges, brown them in olive oil, braise them covered in stock until tender, then reduce the juices and finish with lemon.
