Caramelized Fennel
serves 4-6
Browned and braised fennel is given a hearty character thanks to beef broth, white wine, balsamic vinegar and tomato paste.
This recipe is part of Andrew Schloss's Sunday Dinners.
3 bulbs fennel
2 tablespoons extra-virgin olive oil
1/2 onion, sliced
3 cloves garlic, minced or pressed
2 tablespoons fresh rosemary leaves
1/2 cup white wine
1 cup beef broth
1 teaspoon balsamic vinegar
1/2 cup water
1 teaspoon tomato paste
prep: 10 minutes
total: 55 minutes
heavy skillet (with lid)
fork
1. Trim the bases and stalks from the fennel bulbs, and slice each bulb vertically into 4 slices.
2. Heat the oil in a large heavy skillet and brown the slices of fennel in the hot oil. While the fennel is browning, mix the white wine with the beef broth, vinegar, water and tomato paste until well combined. Set aside.
3. When the fennel is almost brown, add the onion and cook until the onion is softened and begins to brown lightly, about 3 minutes. Add the garlic and rosemary and mix to combine. Add the reserved liquid ingredients and season to taste with salt and pepper. Cover and simmer until the fennel is fork-tender and most of the liquid has been absorbed, about 40 minutes, turning the fennel occasionally.
