Citrus-Braised Fennel
Make this one! The pairing of fennel and citrus is amazing –
and, happily, both are around during autumn and into winter. Sprinkled with feta cheese and served with some cooked grains or bread, this dish makes a delicious vegetarian meal, and is also the perfect side dish for roast chicken or pork.
Ingredients 10
For The Fennel
2 bulbs fennel, medium
3 tbsp olive oil
125 ml apple cider
1 lemon, zested and juiced
1 orange, zested and juiced
2 sprigs thyme
1 bay leaf
3 cloves garlic, peeled and crushed with the back of a knife
To Serve
chopped parsley
fennel fronds, chopped
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Method 4
Wash the and trim off any green feathery fronds, reserving them for later. Cut the bulbs into 4 slices, each one about 3cm thick, leaving in the core in, so the slices don't fall apart.
Choose a wide, lidded saucepan that will hold all the in a single layer. Pour in 2 tablespoons of the and place over medium-high heat. Add the fennel slices, season with salt and pepper, and cook for 2-3 minutes on each side or until golden brown.
Add the , and , and reduce until almost all the liquid has evaporated. Add the lemon zest, orange zest, , and , then pour in enough water to just cover the . Bring to the boil, then reduce the heat to low and add the remaining tablespoon of . Put the lid on the saucepan and braise for 20-25 minutes or until the fennel is soft. By the time the fennel is ready, the liquid should have reduced to a sauce.
Serve the fennel on a platter or large plate, drizzled with the sauce and scattered with the chopped parsley and fennel fronds.
