A beautiful side dish to meat, fish or chicken. When braised, fennels becomes so sweet you will have to try it too, believe me!

Directions

Cut off and discard stalks from fennel bulbs.

Cut bulbs lengthwise into four quarters each leaving core intact.

Heat oil in a skillet over medium high heat with the olive oil, then brown fennel slices well, turning over once, three to four minutes total.

Reduce heat to low.

Season fennel with salt and pepper and turmeric, then add wine and water.

Cook covered until fennel is tender, 10 to 12 minutes.

Photography and styling by Jennifer E. (Bitton) Chetrit

Recipe tags

Anise Fennel French cuisine French food Gluten free side dish Healthy Italian cuisine Italian food Jewish cuisine Jewish foods Kosher French food Kosher Italian food Kosher keto Kosher Moroccan food Moroccan cuisine Moroccan food Roasted vegetables Sefardi Sephardi Traditional Jewish food Vegetable side dish Veggie side dish Veggie sides Veggies