Braised Fennel Recipe

Fennel may be part of the carrot family, but it's packed with so much aromatic flavor that it is usually used as an herb in cooking. Yet, fennel can make an amazing meal all by itself. With a full fennel bulb and just a little bit of prep work, this super-simple vegetarian dish becomes a unforgettable experience. Alternatively, you can serve this as a side that will complete any meal, no matter the diet or the preference of your guests.

Recipe creator Sher Castellano takes this herb to the next level by caramelizing it in broth, and seasoning it with salt and pepper in this recipe that takes less than half an hour from start to finish. "Roasted fennel is rich and sweet, [and] ... is a wonderful digestion aid," Castellano explains of why she appreciates the vegetable. Plus, it will seem somewhat exotic compared to most side dish offerings.

Obviously, the centerpiece of this recipe is the fennel, so when you head to the grocery store, start in the vegetable aisle and buy 2 large fennel bulbs. A store with a wide produce section should be able to accommodate this need. After that, the rest is pretty standard. You need ¼ cup olive oil, so you might as well get a bottle of it. Plus, you need ½ cup vegetable broth, so you should pick up a carton. Finally you need sea salt and pepper, ¼ teaspoon of both, so you might be fine if you already have them at home. Now, you're ready to start.

Trim the leafy tops off the fennel first. "The fronds will cook at different speeds than the bulb, so cutting them off allows even cooking," explains Castellano. "You can use them like you would other herbs by adding them to any cooked or raw dishes." She adds that they would great additions to a strawberry salad.

After cutting off the fronds, halve the bulbs lengthwise to make nice, long surfaces for braising. Finally, halve the halves (quartering the fennel bulbs) and set them aside for a second. That is the majority of your prep, making this one of the quickest and easiest recipes out there.

With your fennel chopped and ready, pour the oil into a stainless steel pan and heat it up on medium. Once the oil is at temperature, lower it to medium-low and add in the fennel. Brown it on one side, for about 5 minutes or so. Once that's done, flip it over and repeat the process to make sure both sides of all fennel pieces are browned. 

When the cooking is done, "The fennel should be soft, and browned," Castellano explains. 

Now that the fennel has been cut and browned, all that's left to do is braise it. This is when you sprinkle the pieces with the sea salt. "Table salt is more processed than sea salt," Castellano explains. "I prefer to cook with fine sea salt for its ability to retain more trace minerals and its texture." Add in the pepper and vegetable broth and cover, cooking for 10 minutes. You don't need to baste the broth — just pour it on and let it simmer.

After cooking the fennel in the broth for 10 minutes, it will officially be ready. Remove it from the pan and plate it. This can be served warm or at room temperature. 

"This is a fantastic side dish for any meal, both vegetarian or omnivorous," Castellano explains. "It goes great with richer dishes like baked ziti."

Serve the fennel with additional black pepper, to taste. There you have it — a healthy, vegetarian side dish that complements any meal.