Receta Easy Braised Fennel Recipe with Orange

by Inspired Taste

Easy Braised Fennel Recipe with Orange 6 comments / 0 reviews by Joanne • March 16, 2017 6 comments How to braise fennel with stock and orange. Jump to the Braised Fennel Recipe with Orange or read on to see our tips for making it. YOU MAY ALSO LIKE: This arugula salad with shaved fennel and feta is our new favorite salad. Period. Jump to the Shaved Fennel and Arugula Salad Recipe. How to Braise Fennel It’s simple to make — cut, brown then braise with chicken stock (or vegetable stock) and a little orange. The orange works beautifully with the anise flavor of fennel. The fennel becomes slightly sweet and very tender. Most often, you’ll find fennel with stalks and fronds in tact — the fronds are those wispy green things at the top. For this recipe, we’re after the bulb, but make sure you keep the stalks and fronds for another day. Use the fronds as you would fresh herbs and the stalks can be kept in the freezer then added to a future homemade stock. After removing the stalks, cut the fennel bulb in half, lengthwise. Make two angled cuts in the center of the bulb to remove the core — even with braising, the core can be a bit tough. (Save the core for stock, as well). And finally, slice each half into wedges. To braise the fennel, we sear it on both sides in a little olive oil. In goes the zest and juice of half an orange as well as stock (or water). Cover the pot and 8 minutes later, it is done. YOU MAY ALSO LIKE: How to make homemade seafood stew using our simple homemade fish stock, fish, mussels, shrimp and clams. Jump to the Seafood Stew Recipe with White Wine, Garlic and Fennel. Recipe updated, originally posted October 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne 6 comments / 0 reviewsPrintEasy Braised Fennel Recipe with Orange PREP COOK TOTAL Most often, you’ll find fennel with stalks and fronds in tact — the fronds are those wispy green things at the top. For this recipe, we’re after the bulb, but make sure you keep the stalks and fronds for another day. Use the fronds as you would fresh herbs and the stalks can be kept in the freezer then added to a future homemade stock (see our chicken stock recipe). Makes 4 servingsYou Will Need2 medium fennel bulbs 1 tablespoon extra-virgin olive oil 1/2 orange zested and juiced 3/4 cup chicken stock, vegetable stock or water, see our chicken stock recipe Salt and fresh ground black pepper, to taste DirectionsCut off and discard stems/stalks from fennel bulb, reserving some of the fronds (wispy green tips). Slice fennel in half, lengthwise. Remove tough core by making two angled cuts. Then cut halves into 1/2-inch thick wedges. Season both sides with salt and pepper. Heat olive oil in a medium pot with lid over medium-high heat. Add fennel wedges and brown on both sides, about 2 minutes on each side. Reduce heat to low, add orange zest, juice and the stock. Cook, covered, until fennel is tender, 8 to 10 minutes. Serve with a few reserved fennel fronds sprinkled on top. Adam and Joanne's TipsIf you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste AUTHOR: Adam and Joanne Gallagher Get Free Recipes by EmailGet insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below: Hungry For More? Roasted Rosemary Butterflied Chicken with Vegetables Easy Bacon Chicken Tacos Recipe Irresistible Tiramisu Recipe with Tips Perfectly Baked Salmon Recipe with Lemon and Dill Easy, Homemade Chimichurri Sauce Recipe Potato Fritatta with Chipotle 6 comments… Leave a Comment Craig February 27, 2012, 3:01 pm I made this last night to accompany some seared scallops. Nice and simple preparation, and very tasty. I’ll be making it again for sure. I found the outer layer to be a little tough still. Next time I’d probably braise it an extra minute or two. Could have just been my fennel too, it was rather large. Reply startcooking.com October 4, 2011, 8:42 am Hi Adam and Joanne – that fennel looks delicious! I love the idea of braising it and serving it as a side dish. Fennel is also great with a splash of Pernod. (The Barefoot Contessa’s recipe for lobster pot pie with fennel and Pernod is to die for!) BTW, KJ said they would be posting the Fish and Corn Pudding Recipe this week – can’t wait! Cheers, Kathy Reply inspiredtaste October 5, 2011, 8:07 pm Fennel with Pernod is pretty amazing, Kathy! Not to mention, fennel + lobster + Pernod — there is a reason we all love Ina! -Joanne and Adam Reply Joan Nova October 1, 2011, 6:18 pm I’m a big fennel fan…I generally eat it raw as a snack or in salad and I’m totally in agreement that fennel and orange go well together. I’ve recently started braising and adding it to various dishes, most recently with salmon and it was an interesting combination. Reply Joanne October 3, 2011, 8:22 am We don’t usually have fennel raw – we should try that more often! Reply Denise @ TLT - The Little Things October 1, 2011, 4:10 pm Beautiful! I love cooking with fennel, but have never prepared it this way. Time to change that! Reply Leave a Comment or Review Cancel reply All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy. If you are visiting from a mobile or tablet device, our star review system can be tricky for some devices. If you plan to leave a star review, please write the number of stars (1 to 5) in your comment and either Adam or Joanne will amend your comment with your star review. Thanks! Name (Required) * E-mail (Required - Will Not Be Published) * Comment Did you make it? 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