This classic American-style side dish transforms humble fennel bulbs into a luxurious, aromatic experience. The sweet, anise-like flavor of the fennel is beautifully balanced by a savory braise of chicken stock, dry white wine, and lemon juice. A sachet of whole spices, including coriander, peppercorns, and fresh thyme, infuses the liquid with deep, complex aromatics that penetrate the tender vegetable wedges. The addition of tomato paste provides a rich, glossy finish and a subtle acidity that cuts through the natural sweetness of the fennel. Ideal for holiday tables or elegant weeknight dinners, this dish offers a sophisticated texture’tender yet holding its shapeâÂÂwith a glossy, flavorful sauce. It pairs wonderfully with roasted meats or grilled fish, bringing a burst of fresh, herbal brightness to any meal.
Fennel A La Qrecque
Description
This classic American-style side dish transforms humble fennel bulbs into a luxurious, aromatic experience. The sweet, anise-like flavor of the fennel is beautifully balanced by a savory braise of chicken stock, dry white wine, and lemon juice. A sachet of whole spices, including coriander, peppercorns, and fresh thyme, infuses the liquid with deep, complex aromatics that penetrate the tender vegetable wedges. The addition of tomato paste provides a rich, glossy finish and a subtle acidity that cuts through the natural sweetness of the fennel. Ideal for holiday tables or elegant weeknight dinners, this dish offers a sophisticated texture&# 226;ÂÂtender yet holding its shapeâÂÂwith a glossy, flavorful sauce. It pairs wonderfully with roasted meats or grilled fish, bringing a burst of fresh, herbal brightness to any meal.Ingredients
Directions
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Prepare the spice sachet by tying whole coriander seeds, black peppercorns, fresh thyme sprigs, parsley sprigs, and bay leaves together in a square of cheesecloth.
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In a medium mixing bowl, whisk together chicken stock, dry white wine, fresh lemon juice, tomato paste, and 1 cup of water until smooth.
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Peel and halve the large onion lengthwise, then slice it thinly. Trim the fennel bulbs, cut them into wedges, and reserve 2 tablespoons of chopped fennel fronds for garnish.
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Heat 1/2 tablespoon of olive oil in a large nonstick skillet over medium heat.
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Add half of the sliced onions and half of the fennel wedges to the skillet. Sauté, stirring occasionally, until the vegetables are limp and beginning to color, about 10 minutes.
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Pour half of the prepared stock mixture into the skillet. Tuck the spice sachet into the vegetables and bring the liquid to a boil.
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Reduce heat slightly and cook, stirring occasionally, until the fennel is tender and the sauce has thickened, about 10 minutes.
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Season with salt and freshly ground black pepper to taste. Transfer the cooked fennel mixture to a large serving bowl, reserving the spice sachet in the skillet.
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Wipe out the skillet with a paper towel. Pour in the remaining 1/2 tablespoon of olive oil.
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Repeat the cooking process with the remaining onions, fennel wedges, and stock mixture, adding the reserved spice sachet back into the pan.
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Once the second batch is cooked and tender, transfer it to the serving bowl with the first batch.
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Remove and discard the spice sachet. Let the dish cool slightly to room temperature.
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Garnish with the reserved chopped fennel fronds before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 340.6kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 32.3mg2%
- Total Carbohydrate 79.2g27%
- Dietary Fiber 33.9g136%
- Sugars 0.1g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
