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Braised Fennel with Apricots & Figs #passover #vegan #glutenFree #Kosher #recipes

Braised Fennel with Apricots and Figs


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
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup orange juice
  • 1/2 cup dry white wine
  • 10-12 dried apricots
  • 8-10 dried figs, cut in half
  • 1/8 - 1/4 cup shelled pistachios, roughly chopped (optional)


  1. Cut each fennel bulb in half, lengthwise, and slice each half into 3 pieces. Sprinkle both sides with salt and pepper.
  2. 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
  3. Garnish with pistachios (if using).


  1. 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,

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