Michael Ruhlman

Braised Fennel with Thyme

Preparation info
  • Serves

    4 to 8

    • Difficulty

      Easy

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By Michael Ruhlman

Published 2011

  • About

Fennel is an aromatic vegetable that works beautifully as a braise, becoming very flavorful and tender. I like to serve this with whole roasted or grilled/barbecued fish such as the branzino, using the fennel tops to stuff the fish cavities.

Ingredients

  • Plain/all-purpose flour
  • 2 fennel bulbs, each quartered lengthwise
  • 3 tablespoons canola oil

Method

Preheat oven to 325°F/165°C/gas 3.

Put some flour on a plate. Dredge the cut sides of the fennel quarters in the flour. In an ovenproof pot just large enough to contain the fennel, heat the oil over medium-high to high heat. You want the oil to be hot, but you don’t want to bur