ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Braised Fennel

Photo: Marcus Nilsson
Yield Makes 6 to 8 servings

Ingredients

  • 6 small fennel bulbs, trimmed, halved, and cut into 1/2-inch wedges (leaves reserved)
  • 1 lemon, juice squeezed and zest cut into 1 1/2-inch strips
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon whole coriander (optional)
  • 1 1/2 cups white wine
  • 4 cups low-sodium chicken broth

Nutrition Information

  • calories 95
  • caloriesfromfat 0 %
  • fat 0 g
  • satfat 0 g
  • cholesterol 0 mg
  • sodium 665 mg
  • carbohydrate 14 g
  • fiber 6 g
  • sugars 1 g
  • protein 4 g

How to Make It

  1. Place the fennel in a large saucepan. Thinly slice the zest into matchstick-size strips and scatter them over the fennel. Add the lemon juice, 1 teaspoon of the salt, the peppercorns, coriander (if using), wine, and broth. Bring to a boil.

    Reduce heat, cover, and simmer until the fennel is tender, 15 to 20 minutes. Remove from heat. (You can cook the fennel ahead of time for 10 to 15 minutes. Set aside at room temperature for up to 4 hours. Warm over medium heat for 5 minutes.)

    Using a slotted spoon, transfer the fennel and lemon zest to a platter. Sprinkle with the remaining salt and the reserved leaves. Serve warm or at room temperature.