Braised Fennel

by Hara Dretaki

Braised fennel is particularly good with slow roasted pork or beef.


  • 2 fennel bulbs
  • 2 Tbsp. extra virgin olive oil
  • 1 cup beef stock
  • Salt and freshly ground black pepper to taste
Braised Fennel

Elizabeth Cecil

Chop fennel bulb into quarters. In a deep skillet, heat oil first, place fennel cut side down, and let the vegetable take on a golden brown color. let the heat simmer, add stock to cover halfway. Keep cooking until completely tender on top of stove or in the oven at 350°.

Recipe yields 3 cups