Braised Fennel with Dill

April 17, 2008

With Middle Eastern influence, this recipe goes well with fish or meat making it a very versatile menu option.

Serves 8

6 Tbls. good olive oil
6 med.-size fennel bulbs, trimmed of their stalks and sliced into medium sized pieces
3 cloves garlic, thinly sliced
5 Tbls. chopped fresh dill
1/2 c. water
Kosher salt and freshly ground pepper

Heat oil in a large saute pan. When hot, add fennel and pinch of salt. Cook for about 5-7 minutes, then turn down heat and cook for another 15 minutes, until golden and carmelized. Add garlic and dill and cook for another 5 minutes. Add water and cook for another 15 minutes, stirring occasionally until water has evaporated and fennel is soft and tender. Just before serving, add a generous squeeze of lemon, more salt (to taste), and a few grinds of pepper. Serve with chopped dill on top.

Related Posts Plugin for WordPress, Blogger...
Share and Enjoy:
  • RSS
  • Facebook
  • Twitter
  • StumbleUpon
  • email
  • Print

{ 1 comment… read it below or add one }

hzefobqmu August 20, 2010 at 3:33 pm

1FAxPW azvixjkemigh, [url=]noqgjfkiytmo[/url], [link=]jhjrrviphonb[/link],


Leave a Comment

Previous post:

Next post: