Rosemary Braised Fennel

1. 1

   Trim the stalks from the fennel.

2. 2

   Discard or reserve for a vegetable stock.

3. 3

   Quarter each bulb and carve out the core at the base, leaving just a thin portion of the core so the quarters won't fall apart as they cook.

4. 4

   Heat the olive oil in a large skillet over medium-high heat.

5. 5

   Working in two batches, add the fennel in a single layer without crowding.

6. 6

   Cook for 5 to 7 minutes on each side until golden, shaking the pan from time to time.

7. 7

   Set the first batch aside on a plate, add a little more olive oil to the pan, and brown the other batch.

8. 8

   Return all fennel pieces to the pan.

9. 9

   Sprinkle with salt and rosemary.

10. 10

    Add the wine, stock, and lime juice.

11. 11

    Bring to a simmer and cover.

12. 12

    Turn the heat to medium-low and cook for 20 to 25 minutes, until tender.

13. 13

    Remove the lid, turn the heat up to medium-high, and cook for 5 minutes, until the juices are syrupy.

14. 14

    Serve warm, at room temperature, or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.