Braised Fennel with Lemon
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 170, total fat 14 G., saturated fats 2 G., proteins 2 G., carbohydrates 12 G., fiber 5 G., cholesterol 0 mg, sodium 406 mg, sugar 6 G.
Calories 170, total fat 14 G., saturated fats 2 G., proteins 2 G., carbohydrates 12 G., fiber 5 G., cholesterol 0 mg, sodium 406 mg, sugar 6 G.
Fennel is often added to dishes for a sweet note, but in this recipe, it takes center stage. The chopped bulb is sautéed and braised in a small amount of water, then tossed with lemon zest, which balances the fennel's natural sweetness. Don't throw away the trimmed greens; they can be sprinkled over the finished garnish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large fennel roots
- 1/4 cup olive oil
- 1 lemon
We recommend
Recipes with similar ingredients: fennel bulb, fennel leaves, lemon juice
Cooking the dish according to the recipe:
- Trim the tops and roots of the fennel bulbs, reserving about ¼ cup of the greens. Halve the bulbs, remove and discard the tough cores. Slice into 2.5 cm thick wedges.
- In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat. It should be very hot but not smoking. Add the fennel and cook, stirring once, until the fennel is golden brown, about 7 minutes.
- Add 1/2 cup water to the pan, scraping up any browned bits. Season with 1/2 teaspoon salt and freshly ground black pepper to taste. Reduce heat to medium, cover, and cook until the fennel is very tender, adding more liquid if needed, 10-12 minutes.
- Meanwhile, grate the zest of half a lemon and squeeze the juice from all of the lemons; chop the remaining fennel greens. Remove the pan from the heat and uncover. Add the lemon juice and zest. Sprinkle with the fennel greens.
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