• Braised fresh fennel with rosemary

  • Start to finish: 35 minutes
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  • Start to finish: 35 minutes
    (10 minutes active)
    Servings: 8
    4 fennel bulbs
    2 tablespoons butter
    2 tablespoons extra-virgin olive oil
    1/2 cup chopped shallots
    4 sprigs fresh rosemary (or 2 teaspoons dried)
    1 quart reduced-sodium chicken broth
    Salt and ground black pepper, to taste
    Trim off and discard the fennel tops where they meet the bulb. Trim a thin slice off the bottom of each bulb and pull off any outer layers of bulb that are discolored. Stand bulbs on end and slice into 1/4-inch slices.
    In a 10-inch skillet over medium heat, combine the butter and oil and heat until butter melts. Add the shallots and cook until softened, about 4 minutes. Add the rosemary and sliced fennel and cook, stirring occasionally, until fennel begins to wilt, about 5 minutes more.
    Add the chicken broth and bring to a simmer. Cook, uncovered, turning fennel slices occasionally, until broth has cooked away and fennel is just tender, 15 to 18 minutes. If liquid evaporates before fennel is cooked, add a little water. Season to taste with the salt and pepper.
    Nutrition information per serving (values are rounded to the nearest whole number): 108 calories; 59 calories from fat (55 percent of total calories); 7 g fat (2 g saturated; 0 g trans fats); 8 mg cholesterol; 11 g carbohydrate; 3 g protein; 4 g fiber; 217 mg sodium.
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