Braised Fennel with Hazelnuts

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.

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