Fennel stewed with garlic
4 servings
60 minutes
Braised fennel with garlic is an exquisite dish of French cuisine that embodies simplicity and elegance of flavors. Historically, fennel was valued for its freshness and anise aroma used in Mediterranean dishes. In this recipe, it gains softness and richness through slow braising. The browned pieces of fennel infused with the aroma of garlic and a hint of black pepper turn into a tender, almost creamy texture with a light caramel note. This side dish pairs wonderfully with fish and meat dishes but can also stand alone as a culinary delight. Serving with chopped fennel greens highlights the freshness and complexity of flavor, while the thick sauce adds depth to the dish. Perfect for those who appreciate sophistication and naturalness in gastronomy.
1
Wash the fennel bulbs, carefully cut off the shoots and darkened base. Save the greens for the final touch. Cut each bulb lengthwise into 2 pieces (or 4 pieces if they are large or to cook faster).
- Fennel: 6 pieces
2
In a large skillet, heat the oil and place the fennel cut side down. Add the garlic, unpeeled, to the fennel (this prevents it from burning and becoming bitter). Season with salt and fry for about 10 minutes, occasionally turning and flipping the fennel until nicely browned.
- Vegetable oil: 2 tablespoons
- Fennel: 6 pieces
- Garlic: 4 cloves
- Salt: pinch
3
Pour water into the pan until it nearly covers the fennel. Use a spatula to scrape the bottom of the pan so that the caramelized juice colors the water brown. When the water boils, cover the pan with a lid. Simmer on low heat for 30 minutes until the fennel is soft and most of the water has evaporated, leaving only a little loose sauce.
- Fennel: 6 pieces
4
The fennel pieces need to be turned several times to soak in the sauce. Before serving, sprinkle with pepper and chopped fennel greens.
- Ground black pepper: to taste
- Fennel: 6 pieces