Sweet & Sour Braised Fennel

Sweet & Sour Braised Fennel
Photo by Brian Hagiwara


  • Salt and freshly ground black pepper to taste
  • 2 medium bulbs fennel, washed and trimmed
  • 2 Tbs. extra-virgin olive oil
  • 1 large red onion, quartered
  • 2 carrots, peeled and cut into thick slices on the diagonal
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • + 2 more ingredients
    • 1 tsp. sugar
    • 1 cup water; more as needed

Cut the fennel bulbs in half through their cores and cut each half into four or five wedges. In a large, heavy-based pan, heat the oil over medium-high heat. Add the fennel (in batches, if necessary) and brown it well on one side, about 5 min. Turn the wedges with tongs and brown the other side. ...

View full recipe at Fine Cooking


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