Braised Fennel

Ingredients and Weight:

• Fennel bulbs (3 large bulbs, about 2.5 lbs)
• Olive oil (1/4 cup)
• Garlic cloves, finely chopped (6 cloves)
• Red onion, chopped (1)
• Dry white wine (1 cup)
• Vegetable broth (2 cups)
• Honey (2 tablespoons)
• Dijon mustard (1 tablespoon)
• Salt and pepper to taste
• Fresh parsley or rosemary, for garnish (optional)

Preparation Time:

15 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

2 (Easy to Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Halve the fennel bulbs lengthwise, then remove the core and cut into 1-inch wedges.
3. In a large skillet over medium heat, heat the olive oil.
4. Add the garlic and onion and cook until softened, about 5 minutes.
5. Add the fennel wedges and cook, stirring occasionally, until slightly browned and tender, about 10 minutes.
6. Pour in the white wine and vegetable broth and bring to a boil.
7. Stir in the honey, mustard, salt, and pepper.
8. Transfer the fennel mixture to a Dutch oven or roasting pan.
9. Cover and bake for 60-75 minutes, or until the fennel is tender and caramelized.
10. Garnish with fresh parsley or rosemary, if desired.

Nutritional Information:

Per serving: Calories: 120, Fat: 4g, Carbohydrates: 20g, Protein: 2g

Dish Characteristics:

• Sweet and savory flavors with a hint of anise
• Tender and caramelized fennel wedges
• Versatile dish that can be served as a side or main course

User Comments:

• "This braised fennel is absolutely delicious! It's the perfect balance of sweet and savory, and the caramelized fennel is melt-in-your-mouth."
• "I love that this dish is so easy to make yet so impressive. It's always a crowd-pleaser."
• "The fennel wedges are so tender and flavorful. I could eat them all on their own!"

Special Precautions and Tips:

• To remove the core of the fennel, use a sharp knife to cut around the base of the bulb, then pull out the core.
• If you don't have white wine, you can substitute with chicken broth or vegetable stock.
• Add a pinch of red pepper flakes to the dish for a bit of heat.
• Serve the braised fennel with crusty bread to soak up the delicious sauce.