Fenouil Braisé II

Preparation info

  • Difficulty


Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About


  • 6 fennel bulbs
  • 2 tablespoons olive oil
  • salt
  • 4 tablespoons water or, preferably, stock (which improves the flavor and glazes the fennel)
  • freshly ground black pepper
  • fresh fennel leaves, minced


Remove the outer stalks of the fennel bulbs and wash and dry the bulbs. Heat the olive oil in a frying pan. Add the bulbs, sprinkle with salt, and simmer for 30 minutes. Add water and bring to a boil. Cover and simmer for 1 to 1½ hours, or until the bulbs are tender to the touch.

Slice each bulb in half lengthwise, add salt and pepper to taste, and serve hot sprinkled with the fennel leaves.