Braised Fennel
Fennel bulb is versatile. It can be used as an aromatic in soups or stews or can stand alone, as in this simple dish. The fennel pollen here adds to intensify the fennel flavor and enhances the presentation. I recommend this as an appetizer with a soft goat or sheep cheese.
Braised Fennel
Serves 4 as appetizer.
2-3 Tbsp extra virgin olive oil (EVOO)
4-5 garlic cloves, peeled and smashed
2 large fennel bulbs, root trimmed slightly, keeping the root intact, and trimmed of stalks, then sectioned into 3/4-1” pieces (see photo)
1 small or 1/2 large lemon, zest and juice
kosher salt and pepper
1 tsp fennel pollen (optional)
Heat 10 1/2-12 inch sauté pan (prefer cast iron or ScanPan) on medium heat, add EVOO and then garlic cloves. Cook until garlic cloves have a hint of brown then remove the garlic. Keeping on low to medium heat, add the fennel sections to the oil. Season with salt and freshly ground pepper. Cook until there is a nice hint of browning (or caramelization) on both sides. Distribute zest over the sections and add lemon juice. Cover and cook for a few more minutes until the fennel is cooked through (a few minutes). Remove from the heat.
Plate. Sprinkle on fennel pollen. Serve alone or with cheese and/or toasted artisan bread. The sautéed garlic can be spread on the bread before toppings.
