Fennel braised with white wine and lemon
Fennel wedges braised with white wine, lemon and herbs.
Active time15 min
Cooking40 min
Total1 h
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Ingredients
- 1 lemon
- 2 fennel bulbs
- 2 bay leaves
- 1 sprig of fresh rosemary
- 2 sprigs of fresh thyme
- 15 ml olive oil
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
- 200 ml dry white wine
Preparation
Clean the fennel, trim the stalks, then quarter the bulbs and remove the tough core. Juice the lemon listed in the ingredients.
Use for the recipe: half a lemon (prepare 1 lemon).
half a lemon2 fennel bulbs- knife
- chopping board
- citrus juicer
Place the wedges in a sauté pan with the wine, oil, lemon juice and herbs. Add salt and pepper if desired. Cover, slowly bring to a simmer and cook over a low heat for about 40 minutes. The tip of a knife should slide into the fennel easily. Remove the herbs before serving.
2 bay leaves1 sprig of fresh rosemary2 sprigs of fresh thyme15 ml olive oil1 pinch of ground pepper — optional1 pinch of salt — optional200 ml dry white wine- sauté pan
- lid
- knife
Allergens
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration