Braised Cold Fennel Hearts Victor

By Gabrielle Hamilton

Updated Oct. 11, 2023

Braised Cold Fennel Hearts Victor
Gentl and Hyers for The New York Times
Total Time
30 minutes, plus 2 hours marinating
Prep Time
2 hours
Cook Time
30 minutes
Rating
4(59)
Comments
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The marinade here — a classic Sauce Victor, though ours is particularly bracing — is so all-purpose, we make it by the half gallon at Prune, in New York. But even at home, where you don’t often go through two quarts of dressing a day, I’m pretty certain a solid two cups will not go to waste. If I were you, I’d start with sturdy lettuces, braised celery hearts, all the escaroles and chicories and hardy greens, then see what you think of it on all the crucifers, well boiled, drained and chilled. I often save the pooled dressing after the fennel is removed — another real cook’s treat — and drown my toast, lentils, bulgur or fregole pasta in it. You might like to, also.

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Ingredients

Yield:8
  • 8fennel hearts
  • 6cups chicken broth
  • 1tablespoon black peppercorns
  • 5bay leaves
  • Salt
  • 30oil-packed anchovies, minced
  • 5cloves garlic, finely minced
  • 1teaspoon chile flakes
  • 1cup lemon juice
  • 3cups olive oil
  • Freshly ground pepper
  • 4tablespoons freshly chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

857 calories; 85 grams fat; 12 grams saturated fat; 0 grams trans fat; 61 grams monounsaturated fat; 9 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 11 grams protein; 930 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove big, fibrous outer stalks of each head of fennel until you reveal the next tier of white fennel. Trim the tops, then wash thoroughly.

  2. Step 2

    Place fennel heads in pan and cover with chicken broth. Scatter with peppercorns and bay leaves. Season with salt gently. (The fennel itself has some salinity.)

  3. Step 3

    Cover with parchment and foil, and bring to a simmer on the stove top. Lower heat to barest flame possible, and let braise for 15 or 20 minutes until soft and tender when you pierce deep into the base with a blade or skewer.

  4. Step 4

    Remove seal, and lift cooked fennel out onto a drying rack set over a sheet pan to fully drain and cool.

  5. Step 5

    When they are cool enough to handle, pull off any of the tough remaining outer layers to reveal the tender hearts.

  6. Step 6

    Stir together the anchovies, garlic, chile flakes, lemon juice, olive oil, salt and pepper. Make the marinade bright, assertive and bracing. Marinate the fennel hearts for at least 2 hours in the refrigerator.

  7. Step 7

    Finish with freshly chopped parsley.

Ratings

4 out of 5
59 user ratings
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Comments

Tracy B

Is there something I could use instead of anchovies? I just cannot even stand to look at them.

Robert

A life-changing marinade and sauce that has infinite uses. Try it on poached, white asparagus.

Jg

Just made this...actually the Sauce Victor makes 4 cups, not two. But to marinate and cover the fennel, you need all of it. And it's pretty fabulous...the leftovers will go nicely on some bitter greens.

Val in Austin

I made this exactly as described and, while it was an elegant and unusual addition to my dinner party, I'm mixed on whether I'd make it again. It took quite a bit of time to wash and prepare the eight fennel bulbs, it was expensive ($4/each), and it tasted meh. That said, I took Ms. Hamilton's suggestion to save the pooled dressing. Today I marinated Christmas Lima beans (cooked from dried) in the dressing and all I can say is - Oh. My. Total deliciousness!

Helene

So what do you do with the fennel parts you removed after cooking?

Anthony

I've done this 4 times now and it's absolutely delicious and a really pleasant surprise to anyone trying it for the first time! The only changes I made to the recipe were cooking the fennel for longer than stated: about 30-35 minutes. Also, I whizzed the marinade/dressing. I can't recommend this dish highly enough!

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