Braised Fennel Recipe

This braised fennel recipe is called fenouil compoté in France. Despite its simplicity, this makes a marvelous accompaniement to poultry, fish or pork dishes.

Before trying this dish, you may like to learn a little more about Florence fennel by having a look at this page on preparing fennel.

On My Bookshelf

If you're looking for some great French vegetable recipes, have a look inside Vegetarian Table: France. All the recipes in this cookbook I have found to be easy to follow and to give good results with an authentic French flavor.

Compotée de fenouil

4 fennel bulbs
1 onion, chopped
1 tablespoon butter
1 tablespoon olive oil
1 cup white wine
salt and pepper

Cut the tops and bottoms off of the fennel bulbs. Remove the two outer leaves (which you will notice are quite tough) and rinse the bulb well under running water. Cut it in 1/2 inch wide slices.

Heat the butter and olive oil in a skillet and add the fennel and onion. Cook the vegetables for about 5 minutes on medium heat. Sprinkle with salt and pepper. Add the white wine, cover the skillet, leaving it just slightly open. Cook on low heat for about 20 minutes or until the fennel is soft and mellow. Season with additional salt and pepper if you wish.

Serves four.

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