Fennel Braised With Olive Oil And Lemon Food

BRAISED FENNEL WITH LEMON

Braised Fennel with Lemon image

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

2 large bulbs fennel
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 lemon

Steps:

Trim the tops and bottoms from the fennel bulbs, reserving about 1/4 cup of the fronds. Halve the bulbs; cut out and discard the tough cores. Cut into 1-inch thick wedges.
Heat the oil in a large skillet with a tight-fitting lid over medium-high heat until very hot but not smoking. Add the fennel and cook, stirring once, until the fennel is browned, about 7 minutes.
Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook until the fennel is very tender, adding more liquid if needed, 10 to 12 minutes.
Meanwhile, zest half the lemon and juice the whole lemon; chop the reserved fennel fronds.
Remove the skillet from the heat and uncover. Stir in the lemon juice and zest. Scatter the chopped fronds over the top.

BRAISED FENNEL WITH LEMON

Braised Fennel with Lemon image

Categories Vegetable Side Braise Thanksgiving Fennel Fall Winter Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

7 tablespoons extra-virgin olive oil, divided
4 fresh fennel bulbs, each cut lengthwise into 6 wedges
1/3 cup chopped shallots
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
1 garlic clove, minced

Steps:

Heat 2 tablespoons oil in large skillet over high heat. Add half of fennel; sauté until deep golden brown on all sides, about 8 minutes. Transfer to 11x7x2-inch glass baking dish. Repeat with 2 more tablespoons oil and remaining fennel.
Preheat oven to 400°F. Mix shallots and next 4 ingredients in medium bowl. Whisk in 3 tablespoons oil; drizzle mixture over fennel. Cover dish with foil and bake 30 minutes. Remove foil and bake until fennel is tender and shallots begin to brown, about 20 minutes longer.

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