This Braised Fennel with Apricots and figs brings a nice combination of sweet and savory deliciousness. A side dish that will surely impress your guests.
This really successful braised fennel recipe is vegan and Gluten Free. It's also a great Passover recipe that you can enjoy all year round!
What is Fennel?
Fennel is one of nature’s most surprising vegetables. The odd-looking love child of onion, celery, and a banzai tree, fennel may look like it was drawn by Dr. Suess, but bite into one, and you’ll get a flavorful shot of sweet anise and licorice, a satisfying crunch, and a healthy dose of Vitamin C, iron, fiber, and potassium. Surprisingly, fennel is a vegetable from the carrot family that has a texture similar to crunchy celery. It can be eaten raw or cooked. Raw fennel has a fresh licorice flavor, if you roast or sautee it, it develops a mildly sweet flavor that takes this vegetable to a whole new level.
Fennel is one of those vegetables that people either love or absolutely hate, mostly because of its strong licorice taste.
What most people don't realize, however, is how much fennel changes once it's cooked. That strong, licorice taste almost disappears, and all you're left with is a sweet flavor and slightly buttery texture. And if you're not convinced, check out this super simple recipe. It might make you change your mind!
How to cut a fennel bulb
- Place the fennel bulb on a cutting board
- Cut off the fronds. You can use the fennel fronds to flavor soups or wash them and add them to your salad
- Cut fennel in half
- Remove the core by cutting it with a knife (optional)
- Slice, dice, or chop depending on your recipe
How to Braise Fennel
Remove the fronds from the fennel. Cut the bulb in half, lengthwise, ad slice each half into 3 pieces
Season well on both sides, and arrange the slices in a large, deep skillet
Cook until the fennel is caramelized
Add orange juice, white wine and dried fruit
Simmer until tender about 45 minutes.
Other Fennel Recipes
- Stuffed Eggplant With Fennel & White Beans
- Persimmon Fennel Salad
- Pickled Fennel & Carrots
- Fennel, Blood Orange & Hazelnut Salad
- Fennel and Chickpea Stew
- Warm Roasted Fennel Salad for Two
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This braised Fennel with Apricots and figs brings a nice combination of sweet and savory deliciousness. A side dish that will surely impress your guests.
- 2 medium fennel bulbs - fronds removed - See Note 1, if you don't have fennel available
- 2 tbsp extra virgin olive oil
- ¾ tsp salt
- ¼ tsp black pepper
- ½ cup orange juice
- ½ cup dry white wine
- 10-12 dried apricots
- 8-10 dried figs, cut in half
- ⅛ - ¼ cup shelled pistachios, roughly chopped (optional)
- Cut each fennel bulb in half, lengthwise, and slice each half into 3 pieces. Sprinkle both sides with salt and pepper.
- In a large deep saute pan for which you have a lid, heat olive oil. Arrange fennel pieces (you can crowd the pan because fennel will shrink). Cook over medium heat, 5 minutes per side. Add orange juice, wine, apricots, and figs, and bring to a boil. Cover and simmer covered for 45 minutes or until tender
- Garnish with pistachios (if using).
- You may use cabbage wedges if fennel is not available, but the flavor will not be the same.
- Prep Time: 5 mins
- Cook Time: 55 mins
- Category: Side
- Method: Stove top
- Cuisine: Mediterranean
- Calories: 187
- Sugar: 18
- Sodium: 377
- Fat: 8
- Saturated Fat: 1.2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25.8
- Fiber: 5
- Protein: 3.4
- Cholesterol: 0
Keywords: passover, gluten-free, kosher,