Braised Fennel

I love fennel. I love fennel in salads (very finely sliced); with beetroot (and a little splash of white wine vinegar); in pasta sauces (with smoked salmon and linguine); in casseroles or stews (of the white bean variety in particular); and in coleslaws (with a little carrot and celery)... This particular fennel is fried very simply with a splash of white wine and lots of lemon juice and black pepper. It is delicious - and exceptionally healthy as well as being quick and easy to prepare. Enjoy it as a warm salad, served on the side with a piece of fish, or chicken.


  • 2 Large Bulbs Fennel
  • Olive Oil
  • Chicken Stock (or Water)
  • Splash of White Wine
  • Lemon

To prepare the fennel – slice off its root (crossways, if that makes sense) – and then slice with the grain of the bulb to achieve wedges of a cm or two in width.  Wash all the sliced wedges carefully as these bulbs are a bit like leeks and can harbour grit and dirt in between their layers…

[The Fennel in the photo was very baby fennel and thus the bulbs were narrower]

Heat a pan with a little Olive Oil and when nice and hot, add the washed Fennel with a pinch of Salt

Fry over a reasonable heat for a few minutes, letting the Fennel catch a little bit of colour

After 4 or 5 minutes or so, you can add a big splosh of White Wine and a couple of spoonfuls of Chicken Stock (or Water and a squeeze of Lemon).  Let the Fennel cook gently for another 5 or 10 minutes, over a heat that’s high enough to reduce the liquid down fairly quickly…

When there is very little liquid left in the pan, and the Fennel is softer (but with a little bite left still), it’s done!  Add a crunch of Black Pepper and squeeze lots of Lemon over it, and serve whenever you’re ready to eat… this Fennel is side dish is good hot, warm or cold

Is very delicious served with a salmon steak, or some smoked mackerel maybe?!

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