Simply put, this Braised Fennel recipe is beyond delicious. The rich umami flavor of homemade mushroom stock combined with the slight sweetness of fennel, and earthiness of white beans, offers such depth of flavor. Nearly spreadable, the fennel bulb softens to a consistency similar to that of roasted garlic. While the last three words under the instructions read “serve with baguette,” trust us, last is not least. Do not skip the baguette. It swoops in like the Caped Crusader to save the day while you are murdering the dish set before you.
Braised Fennel Recipe
2 tbsp extra virgin olive oil
4 bulbs fennel, cut in half, with tops removed
2 cups mushroom stock
1 yellow onion, chopped
4 cloves garlic, chopped
1 can great northern white beans
1 lemon, juiced
1 tsp red pepper flakes
Salt and pepper to taste
- In a saute pan, heat oil over medium heat, add garlic, onion, and fennel.
- Cook until slightly brown then add stock, beans, salt, pepper, and red pepper flakes.
- Simmer on low for 1 hour or until the fennel bulbs are very tender.
- Add fresh lemon juice at the end before serving.
- Serve with baguette.
Recipe and styling by Anna Franklin / Photography by Dave Bryce / Story by Star Laliberte
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