I’ve never really cooked fennel before and when my wife ordered a bulb of fennel through Farmigo, decided to give this braised fennel recipe a go. Did you know that the Greeks used to call this “Marathon” as in the marathon that Pheidippides ran to deliver the news of the Persian invasion to Sparta? Turns out fennel is a major anti-inflammatory and I’m totally adding this braised fennel recipe to my list of recovery foods (also see Red Lentils with Swiss Chard).
Braised Fennel Recipe
The braised fennel recipe calls for just a few ingredients. I didn’t actually know how it was going to turn out, but was pleasantly surprised what the red wine vinegar did to the taste when simmering at the end.
- 1 medium fennel bulb, trimmed, halved and sliced
- 1 medium red onion, sliced
- 2-3 cloves of garlic, minced
- 1 can of Great Northern Beans
- 2 tsps of fresh oregano, chopped (dried okay too)
- 1/2 cup of vegan stock (use Rapunzel Bouillon)
- 2 tbsp of Red Wine Vinegar
In a heated, well-oiled, sauce pan add the onions and fennel and cook until the onions are translucent. Add in the garlic and cook for a couple of more minutes. Toss in the oregano & beans and mix thoroughly. Turn the heat down, add the vegan stock & the red wine vinegar and cook until most of the liquid has been absorbed. Salt and pepper to taste. Serve the braised fennel with bulgar wheat or fill a whole wheat pita pocket.
Have you made braised fennel before?
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