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Parve
Easy
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
A beautiful side dish to meat, fish or chicken. When braised, fennels becomes so sweet you will have to try it too, believe me!
3 small fennel bulbs
2 tablespoons Bartenura Extra-Virgin Olive Oil
1/4 cup dry red wine, like Alfasi Cabernet Sauvignon
1/4 cup vegetable broth or water
1 teaspoon ground turmeric
pepper, to taste
Haddar Kosher Salt, to taste
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
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I tried it and it just came out okay, nothing great
Betty, I have a blood orange braised fennel. Try it! It’s on the site.
unbelievable! so simple yet soooo delicious!
Fennels are great cooked. I have a fennel in blood oranges on the site too. Check it out.