Balsamic braised fennel is a delicious side with most any meal.
Balsamic braised fennel is a delicious side for baked chicken or fish. My grandmother and mom always served fennel after dinner along with fresh fruit. Not everyone liked it but for some reason it was always a favorite of mine.
Recently the fennel has been on sale and I decided to buy it and try something new. Change can be a good thing although it’s not always welcome but I keep on trying.
I make fennel salads in summer which my sister-in-law and I enjoy. This is my first foray into cooking fennel. I thought braising fennel with balsamic vinegar would give it enough flavor to sit among our favorite roasted veggies without anyone noticing.
The balsamic vinegar added a little sweetness to the fennel while taming the fennel’s licorice flavor.
The prep for the fennel is simple, cut up a large bulb of fennel into wedges, removing some of the core – do not remove the entire core or it will fall apart – pull off the tough outer leaf if necessary. Gently rinse the wedges and pat dry with paper towel.Print
Balsamic Braised Fennel
Balsamic Braised Fennel is a delicious side dish to serve with any meal. You can make braised fennel for appetizers, add it to the buffet table for large gatherings or bridal and baby showers. Make Balsamic Braised Fennel as a side with any holiday meal.
- Prep Time: 5-7 minutes
- Cook Time: 25-35 min.
- Total Time: 30-40 min.
- Yield: 2-4 servings
- Category: Side Dish
- Cuisine: American
- 1 large fennel bulb
- 1-2 cloves of garlic, smashed
- 1/4 cup olive oil
- 3 TBLS. Balsamic vinegar
- Salt & Pepper
- Heat 1 cup of Balsamic vinegar in a small saucepot and cook on low heat until reduced by half.
- Cut off the stalk from the fennel bulb. Using a very sharp knife cut the bulb in half and then into wedges.
- Remove some of the core from the wedges, trying not to remove it all or the wedge will fall apart. (The core will tenderize when cooked).
- In a medium size bowl mix together the smashed garlic, oil, vinegar, salt and pepper to taste.
- Mix well with a fork. Add in the fennel wedges and coat them well with the mixture.
- Heat a medium size heavy saute pan and place the marinated wedges in the hot pan.
- Cook the wedges on all sides until they have carmelized with a nice color.
- Cover the pan and reduce the heat to low and cook a little longer until the wedges are tender. This could take anywhere from under 10 minutes to maybe 20 minutes – depends on the size of the fennel wedges and the heat of the pan.
- Remove from the pan and serve as a side to chicken or fish. Garnish with chopped fennel fronds.
- Drizzle with Balsamic Glaze.
Keywords: braised, fennel, vegetables, vegetarian recipe, balsamic glaze
I was pleasantly surprised when everyone ate the vegetables including the fennel. There were a few furrowed brows but no complaints — I’m getting hopeful my cooking adventures are worth it.