Braised Fennel

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A simple but oh-so-yummy dish. Fennel wedges braised in white wine and stock until tender which really develops mild licorice flavours, then garnished with a mixture with Parmesan, parsley, lemon zest and toasted Brazil nuts for extra crunch and flavour. It’s a perfect accompaniment to roasted chicken, fish, sausages, steak or over a bed of hummus if you are a vegetarian. Make this recipe your own by adding capers, olives, fruit, or tomatoes togehter with wine and stock. Instead of Brazil nuts, you can also use hazelnuts, almonds or pine nuts for the topping.

 

3 Medium-sized fennel bulbs, trimmed and halved lengthwise 2 tbsp Ghee or olive oil 120 ml Dry white wine 1/2 cup Stock (vegetable or chicken) 1-2 Garlic cloves, peeled and minced 4 Thyme sprigs 50 Brazil nuts 2 tbsp Flat parsley, finely chopped 30 g Parmigiano-Reggiano, finely grated 2 tsp Freshly grated lemon zest Salt and pepper to taste

1. Cut each fennel half into 3 wedges. Melt the ghee in a large cast-iron skillet pan over medium high heat. Add the fennel wedges and cook, stirring occasionally, until the fennel begins to brown, about 10 minutes.
2. Add the white wine, stock, minced garlic and thyme sprigs. Bring the mixture to a low boil. Cover the skillet and reduce the heat to medium-low. Simmer until the fennel is tender, about 20 minutes. Remove the lid and increase the heat to high. Continue to cook until the liquid thickens up a bit, about 5 minutes. Remove from the heat and discard the thyme sprigs.
3. While fennels cook, heat a small dry skillet over medium heat. Add the Brazil nuts and cook, shaking the pan a few times, until they darken up a bit and become fragrant, 5 minutes. Remove from the heat and when cool enough to handle roughly chop them.
4. In a small bowl combine the chopped Brazil nuts, flat parsley, grated parmesan and lemon zest. Toss well.
5. Plate the fennel and sprinkle with the nut mixture. Season to taste with salt and pepper and serve warm or at room temperature.

© 2024 | http://angiesrecipes.blogspot.com