Fennel is one of those vegetables that not everyone is familiar with. You can eat it raw in a salad, braised as a side dish or grilled on the bbq.
I personally like braised fennel and eat it as a side. In this case, I used Indian flavors with turmeric and honey to give it a nice color and slightly sweet flavor.
If you don’t like to waste food like me, you can use three parts of the fennel:
- The bulb, which is the white portion of the fennel which has a slight anise flavor.
- The branches which have a vibrant green color and have a stronger anise flavor.
- The fennel leaves which add nice flavor raw to a salad or in a cooked meal.
Looking for something to pair this recipe with? Use all parts of the fennel in this Lentils Dhal with Braised Fennel recipe.
- 1 fennel bulb, sliced
- 2 garlic cloves, minced
- 1/2 cup of chicken stock
- 2 tbsp olive oil
- 1/2 tsp turmeric
- 1 tsp honey
- Salt and pepper to taste
- In a medium sized pan, heat up the oil with the garlic at a low heat until infused (3-4 minutes)
- Add the fennel and sauté on a medium heat for 2 minutes
- Add the chicken stock and bring to a simmer. Cover and braise for 10 minutes.
- Add turmeric and honey and let simmer for another 5 min
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