Braising turns stem vegetables like fennel and celery into succulent, gooey side dishes. Here, browned butter and a little orange juice and zest add a deeply earthy flavor and crisp acidity. For more, check out our Shredded Fennel and Pistachio Salad, Braised Pork Chops and Fennel, and Herbed Beets with Fennel.
- Yield: 4 servings
- Difficulty: Easy
- Total: 35 mins
- Asset: 20 mins
- 2 large or 4 small fennel bulbs
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 cup chicken or vegetable broth
- 1/4 cup fresh orange juice
- Finely grated zest of 1 orange
And check out our Ultimate Guide to Fennel to learn more about its health benefits and history.
- Cut the fennel bulbs, reserving some of the leaves as garnish. Cut the fennel bulbs lengthwise into thick wedges. Sprinkle the fennel wedges with salt.
- In a large skillet over medium heat, melt the butter. Cook the butter for about a minute until it starts to brown. Place the fennel cut side down in the pan in a single layer. Cook, without stirring, until browned on one side, about 3 minutes. Flip and brown the other side, about 3 minutes.
- Add broth and orange juice to skillet and sprinkle fennel wedges with orange zest. Cover and simmer over medium-low heat until the fennel is tender, about 5 minutes. Serve, garnished with a pinch of the reserved leaves.