Braised Fennel

Let's Cook

1. Step 1.

   Trim and quarter lengthwise so they are still held together at the core: 2 large fennel bulbs (about 1 pound)

2. Step 2.

   Sprinkle over the cut surfaces: ½ teaspoon salt; ¼ teaspoon black pepper

3. Step 3.

   Heat in a skillet over medium-high heat: 2 tablespoons vegetable oil

4. Step 4.

   Add the fennel cut side down and cook until browned, about 4 minutes. Turn and brown the other cut side, about 4 minutes more. Meanwhile, stir together until dissolved: 1 cup dry white wine, dry vermouth, or chicken or vegetable stock or broth; 2 tablespoons tomato paste

5. Step 5.

   When the fennel has browned, carefully add the wine mixture to the skillet along with: 4 garlic cloves, thinly sliced; 6 sprigs thyme, parsley, oregano, or a combination; 1 bay leaf; (One 2-inch strip of lemon or orange zest)

6. Step 6.

   Cover the skillet and reduce the heat to maintain a simmer. Cook until the fennel is fork-tender, about 20 minutes. Uncover and discard the herbs and any zest. Serve as is, or increase the heat to medium-high and reduce the cooking liquid to a thick glaze. Serve sprinkled with any of the following: Lemon or orange juice, or red or white wine vinegar; Chopped parsley or minced chives; Shredded Romano or Parmesan