Apricot-Braised Fennel
Fennel is delicious on its own. Its bulb can be enjoyed raw or braised, as in this recipe, where we sautéed wedges, combined them with chicken broth, apricots and curry powder, and then cooked them until the vegetables were tender. Fennel’s anise-flavoured fronds can be used as an herb. Fennel can also take on a […]
Ingredients
- 1 fennel bulb
- 3 small onions, peeled and halved
- ½ lemon
- 2 tbsp (30 ml) olive oil
- 3 garlic cloves, chopped
- 1 ½ cups (375 ml) chicken broth
- 10 dried apricots, halved
- 1 tsp curry powder
Instructions
- On a work surface, thinly slice the fennel fronds and stalks. Set aside. Cut the fennel bulb into 8 wedges.
- In a large skillet over medium-high heat, brown the fennel wedges, onions and lemon half in the oil on each side. Season with salt and pepper. Add the garlic and cook for 1 minute while stirring. Add the broth, apricots and curry powder. Bring to a boil. Cover and simmer for 15 minutes or until the vegetables are tender. Remove the lid and let reduce until almost dry, about 5 minutes. Adjust the seasoning.
- Sprinkle with the fennel stalks and fronds. Serve with roast chicken or pork tenderloin.
Fennel is delicious on its own. Its bulb can be enjoyed raw or braised, as in this recipe, where we sautéed wedges, combined them with chicken broth, apricots and curry powder, and then cooked them until the vegetables were tender. Fennel’s anise-flavoured fronds can be used as an herb. Fennel can also take on a caramelized, almost sweet flavour, making for a wonderful side dish.