Description
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. A really successful Vegan and Gluten Free Passover recipe that you can enjoy all year round!
Scale
Ingredients
- 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 seasoned or 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)
Instructions
- Cut each fennel bulb in half, lengthwise, and slice each half in 3 pieces. Season with salt and pepper on both sides
- In a large deep skillet, heat olive oil. Arrange fennel pieces (you can crowd the pan because fennel will shrink). Cook over medium heat, 5 minutes on each side. Add orange juice, wine, apricots and figs and bring to a boil. Cover and simmer for 45 minutes
- Garnish with pistachios (if using)
Notes
- You may use cabbage wedges, if fennel is not available
- Category: Main
- Method: Stove top
- Cuisine: Passover
Nutrition
- 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