Braised Baby Fennel (Petits Fenouils Braisés)
This delightful recipe features tender baby fennel bulbs cooked to perfection in a flavorful medley of onions, carrots, garlic, bell peppers, and tomatoes. The vegetables are simmered together until the fennel is tender, resulting in a dish that's both comforting and satisfying. Don't forget to garnish with fresh chervil or parsley for a touch of brightness!
— Constant Cookbook
Ingredients
- 12 to 16 baby fennel bulbs
- 5 Tbs. olive oil
- 1 small yellow onion or 4 shallots,
- cut into thin rings
- 1 long, slender carrot, peeled and sliced
- 2 garlic cloves, finely chopped
- 1/2 red bell pepper, diced
- 2 tomatoes, peeled, seeded and cubed
- 1 scant tsp. tomato paste
- 5 Tbs. water
- Salt and freshly ground pepper, to taste
- Chopped fresh chervil or flat-leaf parsley
- for garnish
Instructions
- Trim off the feathery tops and the stalks from each fennel bulb, leaving about 1 1/2 inches of the stalks intact. Discard the stalks and tops or reserve for another use. Remove any bruised areas and trim the base of the core.
- In a large, wide saucepan or deep fry pan over medium heat, warm the olive oil. Add the onion and carrot and sauté for about 2 minutes. Add the fennel bulbs, stir to coat with the oil, then add the garlic and bell pepper. Toss the vegetables, then add the tomatoes, tomato paste, water, salt and pepper. Stir well, cover, reduce the heat to low and simmer gently until the fennel bulbs are tender when pierced with a knife, 12 to 15 minutes. If the saucepan is deep, it is wise to butter a piece of parchment paper the diameter of the pan and place it, buttered side down, over the vegetables to keep the steam in and lessen the chance of scorching.
- Transfer the contents of the pan to a warmed serving dish and sprinkle with the chervil. Serve immediately.
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