Braised Fennel

Raw fennel has a crisp texture and a bold, licorice-like flavor, which isn’t for everyone. If that’s you, try this braised version instead. The caramelization from the sear and the gentle braise mellow fennel into something sweeter, softer, and deeply savory. It’s tender, flavorful, and easy to love.

Ingredients

• 1-2 fennel bulbs

• 1 tsp salt

• 1/3 cup stock or water (plus more as needed)

• 1 wedge lemon

• 2 garlic cloves, minced

• Herbs or seasonings of choice

Instructions

1. Cut the long green stalks off the fennel bulb and peel away a layer or two of the tougher outer layers.

2. Cut bulb in half, then cut each half into thirds.

3. Heat a pan over medium heat, then add a hearty drizzle of olive oil to coat the bottom.

4. Add in fennel, season with a pinch of salt, and sear on both the cut and rounded sides for 3–4 minutes each, until they start to turn a dark brown.

5. Towards the end of searing, add in a couple teaspoons of minced or crushed garlic cloves.

6. Once all fennel is seared, pour in enough liquid (stock is preferable but water will do) to cover the fennel at least 1/3 of the way.

7. Season with a big pinch of salt and any herbs you have on hand—such as oregano, parsley, dill, or thyme. A 1/4 cup of orange juice or 2 tsp of miso paste would also be great additions here.

8. Cover and let gently simmer for about 15 minutes; the fennel should be easily pierced with a fork.

9. Remove the fennel and reduce your stock until it thickens slightly, then swirl in a knob of butter as you add the fennel back in.

10. Season with more salt as needed, a squeeze of lemon, and a few fennel fronds.

Area 2 Farms for Locals

Your food should be equally accessible and nutritious. Which is where we come in. At Area 2 Farms, we grow fresh organic produce within 10 miles of you.