The main role in today’s recipe is taken by a great, but relatively unknown vegetable. It is often overlooked, not because of its taste, but because most people don’t know how to prepare it and what to combine it with.
Fennel is usually sown in late summer and harvested during fall and early winter. In our kitchen, Emannuel and I try to use mainly seasonal fruits and vegetables that are grown as naturally as possible. In doing so, we guarantee ourselves a real taste and healthier life. That’s why in today’s recipe I chose particularly this seasonal vegetable.
With its high content of beneficial nutritional properties, the fennel contributes to a balanced menu and good digestion. All its parts – the bulb, the stems and the tender green parts, which look very much like fresh dill – are edible and suitable for various dishes. In Italy, the fennel is very popular and is used in starters, main courses and desserts.
I will show you an interesting and very easy way to prepare it, namely a dish that is warm, delicious and beautiful. After all, as a German proverb says – our eyes also “eat” with us (“das Auge isst mit”). This means that we usually enjoy beautifully presented food that looks appetizing even before we have tasted it.
The idea for this recipe comes from an Austrian master chef, Paul Ivić, who is one of the few Michelin-starred chefs, specializing in vegetarian cuisine. A while ago we were in his restaurant and I was introduced to his work, which I loved immediately. I share his views that our lifestyle and cooking style should be climate-friendly, sustainable, seasonal and zero-waste as much as possible.
Braised Fennel
Ingredients
- 2 Fennel bulbs with greens
- 2 Carrots
- 1 Onion
- 4-5 Shallots
- 2 Garlic cloves
- 200 ml White wine
- 400 ml Vegetable stock
- 1/2 tsp Fennel seeds
- Olive oil, salt, pepper
Directions
- Preheat the oven to 180°C.
- Wash the fennel bulbs, cut off the greens and set them aside.
- Heat olive oil in a pan and brown the whole fennels for a couple of minutes on each side. Then remove them from the heat.
- Clean and finely chop the carrots, onion and garlic.
- Fry the vegetables over medium heat for 10-15 minutes.
- When the vegetables are soft and the onions are looking translucent, add the fennel seeds, the chopped fennel greens and a large pinch of salt.
- Add white wine and leave on medium heat for a couple of minutes until the wine reduces.
- Then add the fennel bulbs and pour in the vegetable stock.
- Cover the pan with aluminum foil and move it to the preheated oven for about 30 minutes, until the fennel is completely tender. If the pan is not resistant to high temperatures, you can use a roasting tin.
- After removing it from the oven, separete and set a side the fennel bulbs.
- Finely blend the remaining vegetables and vegetable stock and strain the mixture.
- Serve the fennel bulbs over some of the sauce.
Note: This dish is tasty enough to be served as a main dish, especially if you add some kind of protein to it such as cooked lentils. Of course you can also serve it as an appetizer. In that case, just cut the fennel bulbs in halfs or even in quarters and serve a more delicate portion 😉
