BRAISED FENNEL WITH ONIONS AND PEPPERS
A delicious side dish to accompany roasted chicken, pork or fish. It also works well as a vegetarian entree with whipped potatoes. The original recipe is from Cooking Light and appeared in 1995. This is my tweaked version. Fennel, for those less familiar, is a bulb shaped vegetable that lots a little bit like a fat celery, with dill-type fronds, and a anise-licorice flavor.
Provided by justcallmetoni
Categories Onions
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
- Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
- Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.
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Ella Havens
[email protected]This recipe was a bit too spicy for my taste. I think I would have liked it more if I had used less chili powder.
Khan Adnan
[email protected]I made this dish for my family and they all loved it. It's a great recipe for a healthy and flavorful side dish.
Andrew Duffey
[email protected]This recipe was easy to follow and the final dish was delicious. I will definitely be making it again.
Kanche Maya
[email protected]I'm not a big fan of fennel, but I really enjoyed this recipe. The fennel was mild and flavorful, and it paired well with the other vegetables.
Md Shahab Uddin
[email protected]This dish was a bit too sweet for my taste. I think I would have liked it more if I had used less orange zest.
Joseph Anode
[email protected]I love the combination of fennel, onions, and peppers in this recipe. It's a great way to use up summer vegetables.
Ram Khadka
[email protected]This recipe was a bit too time-consuming for a weeknight meal, but it was worth it. The final dish was so flavorful and satisfying.
Muskan Islam
[email protected]I made this dish for a dinner party and everyone loved it! It was a great way to showcase the fresh vegetables from my garden.
Alhassan Salifu
[email protected]This recipe was a bit too bland for my taste. I think I would have liked it more if I had added some garlic or chili powder.
Sahmi Ali
[email protected]I've never cooked with fennel before, but I'm so glad I tried this recipe. The fennel was mild and sweet, and it paired perfectly with the onions and peppers.
Raj sd
[email protected]This dish was easy to make and turned out delicious. The fennel and peppers were especially tasty.
-Wallflower-
[email protected]This recipe was a hit! The fennel, onions, and peppers were all perfectly cooked and flavorful. I especially loved the addition of the orange zest, which gave the dish a bright and citrusy flavor.