Braised Fennel

I wasn't so excited about this one... Thought slicing the bulb in half lengthwise and then cutting into 1" wedges made more sense first of all. Then agreed with other reviewers about browning for longer to get caramelization, but then braising in chicken stock I found the flavor of the stock to be pretty prominent in the finished product, and so using a carton of stock was a bad idea. If I did it again, I would use a combo of homemade chicken stock and white wine as other commenters have noted, and I think the result would have been considerably better.

• Lauren

• Providence, RI

• 4/9/2023

买了茴香一时兴起,然后检查我的‘去’guide (Marguerite Patten's Cooking in Colour) which produced a very unsatisfactory result, so googled 'braised fennel' for the second bulb and came up with this one... Turns out I need some more EVO, so used what little I had left along with some butter. Following on from other comments, I caramellised the fennel a bit more than the recipe suggests. As I'd planned to have this with pork, I also used cyder & half a Kallo organic chicken stock cube. I also thickened the sauce with a roux to provide a nice sticky gravy to serve! And the result? Bloody yummy! Wierdly highlighting the fennel's subtler flavours, whilst simultaneously softening its stronger ones. Quick, easy, tasty; fulfils all the criteria required in my book. And a small bulb is a good portion for one person.

• Tim Hogan

• Welwyn, England

• 5/24/2017

Incredible, rich flavor. Braised about about 20 minutes in chicken broth. Also sauteed it longer, about 5 minutes per side, to get more caramelization. Both of these things really upped the flavor. We loved it and will make it again.

• snazzygirl

• Chicago, IL

• 1/6/2016

Simple and delicious, even only slightly warm. Good with salmon.

• cricketkris

• Boston, MA

• 12/25/2015

Delicious and easy to prepare. Perfect for a weeknight dinner! Even my 6 year old liked it!

• longmeadowcook

• 6/24/2014

Oops - forgot to give it the 4 fork salute!

• doreenz

• Sooke BC

• 1/7/2014

Very good! Used 1 bulb, and a splash of white wine - no broth or water. Served with couscous and baked salmon - excellent!

• doreenz

• Sooke BC

• 1/7/2014

Awesome recipe! I exactly had 2 fennel bulbs so this recipe was perfect. I didn't feel like opening a can/box of chicken broth for such a small amount, so I used white wine instead. Magnificent!

• stephkwok

• brooklyn, ny

• 9/3/2012

This was so simple and utterly delicious! I was feeling a little naughty so added a splash of thickened cream, once the stock was reduced right down, to make it a teeny bit more decadent and it was divine. Absolutely wonderful without the cream though, will use this regularly as the hubby adored it too...

• LittleWookie

• Jersey, Channel Islands

• 6/27/2011

added a few shallots left from another recipe and cooked it down until there was no liquid. Really easy and elegant for a week night. Made with veal chop.

• alen

• 2/10/2011

I love this recipe. It is so simple and so delicious! But, to make it even better, follow recipe as directed, then move fennel to a baking dish (including any remaining liquid), sprinkle with shredded parmesan cheese and put under the broiler till cheese is melted. Heavenly!

• Anonymous

• New York

• 12/14/2009

I love fennel and now I love love braised fennel! This is glorious and so easy, I followed the recipe exactly this time, and it was great; sure i'll try variations later, but can not beat just how it is!

• ccloonan

• Arcata Ca

• 10/11/2009

My wife has asked me to do a simple fennel vegetable dish to experience the pristine fennel flavor. I choose this one and followed the recipe precisely using my own homemade chicken broth. It was excellent and definitely a keeper. Make sure to use a large enough pan to carmelize all the fennel as it adds depth to the flavor.

• newmant5550

• Champaign, IL

• 2/17/2009

Excellent. I didn't change a thing except eliminate the salt since there was enough in the low sodium chicken bouillon I used. Added bonus: the trimmed stalks are great to eat raw!

• scherryd

• Payson, AZ

• 11/8/2007

Very easy to make as a side dish. I wouldn't recommend it as just one large side dish for a meal, but to complement other side dishes for a Thanksgiving or holiday meal it is delicious in small doses.

• bpolley

• The Garden State

• 11/23/2006