Braised Fennel with Hazelnuts
By Dishing Up the Dirt
A simple sear caramelizes fennel’s natural licorice flavor. Topping it with toasted hazelnuts, parmesan and parsley takes things to a whole new level. Finished with a touch of lemon zest and viola! Best side dish ever.
Ingredients
- 1 tablespoon unsalted butter or ghee
- 3 medium sized fennel bulbs, trimmed and cut into 1 inch thick wedges
- 1/2 cup dry white wine
- 1/2 cup veggie stock
- 4 thyme sprigs
- 1/2 cup hazelnuts
- 1/4 cup parsley, minced
- 1/4 cup freshly grated parmesan
- 1-2 teaspoons freshly grated lemon zest
- salt and pepper to taste
Overview
Prep Time
15 minutes
Cook Time
25 minutes
Serves
4-6
Instructions
Step 1
Melt the butter in a heavy bottom pan over medium high heat. Add the fennel wedges and cook, stirring occasionally, until the fennel begins to brown, about 7 minutes. Add the wine, stock and thyme. Bring the mixture to a low boil. Cover the pan and reduce the heat to medium-low. Simmer until the fennel is tender, about 20 minutes. Remove the lid and increase the heat to high. Continue to cook until the liquid thickens up a bit. Remove from the heat and discard the thyme sprigs.
Step 2
Heat a small dry skillet over medium heat. Add the hazelnuts and cook, shaking the pan a few times, until they darken up a bit and become fragrant. About 5 minutes. Remove from the heat and when cool enough to handle roughly chop them.
Step 3
In a small bowl combine the chopped nuts, parsley, parmesan and lemon zest. Toss well.
Step 4
Plate the fennel and sprinkle with the nut mixture. Season to taste with salt and pepper and serve warm or at room temperature.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
