Stewed Fennel

Name: Stewed Fennel
Total time: 30 min
Yield: 8 servings
Ingredients: 4 large fennel bulbs, including feathery fronds on top (or substitute 1/4 cup chervil leaves for the fronds); 1/2 cup extra virgin olive oil; 2 tablespoons fennel seed, finely ground in a spice grinder or with a mortar and pestle; 2 pinches red pepper flakes; 2 teaspoons salt; 2 tablespoons fresh lemon juice

By R. W. Apple Jr.

Total Time: 30 minutes
Rating: 3(28)
Comments: Read comments

Featured in: New American Traditions; In a Berkeley Kitchen, A Celebration of Simplicity

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Ingredients

Yield:8 servings

4large fennel bulbs, including feathery fronds on top (or substitute ¼ cup chervil leaves for the fronds)
½cup extra virgin olive oil
2tablespoons fennel seed, finely ground in a spice grinder or with a mortar and pestle
2pinches red pepper flakes
2teaspoons salt
2tablespoons fresh lemon juice

Ingredient Substitution Guide

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Preparation

Step 1
Clean and trim fennel bulbs, cutting off fronds. Wash and finely chop fronds, and set aside. Cut bulbs into eighths, and place in a medium saucepan. Add olive oil and 1½ cups water.
Step 2
Cover pan, and bring to a boil over high heat; then, immediately reduce heat to medium. Stir fennel, cover, and stew for 5 minutes. Add chopped fennel fronds, ground fennel seed, red pepper flakes, and salt to taste.
Step 3
Stir mixture, and raise heat to medium-high. Cook, covered, until liquid has nearly evaporated and fennel is thoroughly cooked and soft, about 10 more minutes. (If necessary, simmer uncovered for a few minutes to reduce liquid.) Remove pan from heat, and add lemon juice. Toss to mix well. Serve hot.

Ratings

3 out of 5

28 user ratings

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Comments

Thomas7 years ago

Not very flavorful.

Elizabeth1 year ago

I made this because Amanda Hesser's description in The New York Times Cookbook makes it sound so appealing. It isn't super exciting but I liked the flavor. If I were to make this again, I would discard the outermost layer of the fennel bulbs, because they didn't have as nice a texture as the inner portion. Fennel and fennel seeds have really good health benefits, so this is a good recipe if you want the nutrition and don't like raw fennel.

Edie4 years ago

Great recipe that needs a little jazzing up. Saute fennel with some onion. Flavor with some tumeric and garlic granules. Add water and broth/wine combo. Very tasty

mkb34 years ago

I thought this was wonderfully simple and tasty. The mouth feel of the fennel is one of the best parts of the dish.

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