fenkel in soppes braised fennel with ginger vegetables
Mickey Ebersole
Ingredients
* 1 large fennel bulb, cut into wedges
* 2 tablespoons olive oil
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 teaspoon fresh ginger, grated
* 4 cups vegetable broth
* 1 cup white wine (optional)
* 1 teaspoon dried thyme leaves
* 1 teaspoon dried oregano leaves
* Salt and pepper to taste
* Fresh parsley or cilantro, chopped (optional)
Steps
Soppes Braised Fennel with Ginger Vegetables Recipe
Ingredients:
- 1 large head of fennel
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 1/4 cup white wine (optional)
- 2 bay leaves
- Salt and pepper to taste
Instructions:
1. Start by preparing the fennel. Remove the fronds and trim off any brown or discolored parts of the bulb. Cut the bulb in half lengthwise and remove the core.
2. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and grated ginger to the pot, stirring occasionally.
3. Cook for 3-4 minutes until the vegetables start to soften. Then add the fennel bulb halves to the pot, cut side up.
4. Pour in the chicken broth and white wine (if using). Add the bay leaves and bring the mixture to a simmer.
5. Reduce the heat to low and cover the pot with a lid. Let the fennel and vegetables braise for 20-30 minutes or until the fennel is tender and the vegetables are cooked through.
6. Once done, remove the bay leaves and discard them. Season the braise with salt and pepper to taste.
7. Serve hot and enjoy your delicious soppes braised fennel with ginger vegetables!