Braised Fennel

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Braised Fennel

Suitable for vegans
Category Miscellaneous
Serves 4
Preparation 15 minutes
Cooking 35 minutes

Rating: Rated 0 / 5 (0 ratings)

Serve this richly flavoured braised fennel as a side dish or with new potatoes and a lentil salad for a complete vegetarian meal.


  • 4 large fennel bulbs
  • 4 – 5 cloves garlic, peeled
  • 500 ml vegetable stock
  • 5 sprigs thyme
  • Handful of raisins
  • Splash olive oil
  • 1 orange, zest & juice
  • 180 ml white wine
  • 4 bay leaves
  • Salt & pepper if needed


Stage 1

Slice the fennel bulbs into quarters and cut away any tough stalks.

Stage 2

Add a splash of olive oil to a hot shallow pan and lightly brown the fennel quarters.

Stage 3

Peel thin slices of zest from the orange using a potato peeler. Squeeze the juice from the orange.

Stage 4

When the fennel quarters are browned add the garlic followed by the remaining of the ingredients.

Stage 5

Cover the pan and bring to a gentle simmer.

Stage 6

Cook for 25 – 30 minutes until the fennel is tender.

Stage 7

Using a slotted spoon remove the fennel and place in a serving dish.

Stage 8

Continue to boil the liquid until it is reduced by half creating a sauce. Season with salt and pepper if needed.

Stage 9

Pour the sauce over the fennel and serve.


Braised Fennel


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Recipe author

Added by: Annalisa Mather
Added on: 15th October 2015

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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