How about a delectable aromatic fall vegetable to add to your fall menus?  Let us suggest picking up some fennel (fenouil) for a delicious braised fennel recipe (fenouils braisés).  Very satisfying and with a unique licorice flavor, fennel will make any meal you serve feel special.  It marries especially well with fish and seafood.  In this braised fennel recipe, we will be using the fennel bulb but the leaves (fronds) of this uniquely flavored plant can be used to flavor sauces as well.  Fennel seeds can also add a subtle anise flavor and a Mediterranean touch to salads or marinade recipes.

Braised Fennel Recipe 

Fennel Bulbs and Fronds for Braised Fennel Recipe

Braised Fennel Recipe

So check below for our detailed braised fennel recipe to add to your selection of seasonal side dishes this fall.  Enjoy and bon appétit!

 Braised Fennel Recipe

Braised Fennel Recipe (Fenouils Braisés)

by Art of the Home

Ingredients (for 4 servings)

• 2 large fennel bulbs
• 1 cup of broth (chicken, vegetable) or white wine
• 1/2 lemon
• 1 Bay leaf
• 1 Tbsp sugar
• 2 Tbsp olive oil
• Optional: 1 Tbsp of finely chopped parsley
• Salt & pepper

Directions

1. Clean fennel.  Remove outer layer of the bulb (typically too hard and quite stringy) and the fennel fronds.  Cut in half lengthwise, then cut in half again in quarters.
2. Heat up olive oil and put in fennel quarters in a single layer.  Sautee under medium heat for a total of about 10 minutes but add minced garlic within of few minutes of cooking.  Make sure you turn the fennel around while sauteeing so they can  brown on all sides.
3. Prepare broth and pour on top of the fennel with the juice of half a lemon.  Add in sugar, laurel leaf, salt & pepper (2 good pinches and 2 rounds of pepper mill).  Stir gently.
4. Bring to a boil and then lower heat to low-medium to maintain a gentle boil.  Simmer covered, gently stirring from time to time,  for about 45 minutes — or enough for the fennel to be tender and caramelized.  The broth will reduce into a delicious caramelized sauce so save it to pour on top of the fennel when you serve them.
5. Sprinkle with chopped parsley (optional) and serve hot.