Braised Fennel

10 minutes Prep Time
33 minutes Cook Time
4 Servings

Fennel bulbs are braised low and slow in Petite Diced tomatoes, with the inclusion of rosemary, onion, olive oil and garlic.  Serve this vegetable dish along side grilled pork or…

Ingredients

  • 2 medium fennel bulbs
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 teaspoon garlic, finely chopped
  • 1/4 teaspoon rosemary, dry
  • 1/2 cup white wine, or chicken stock
  • 1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes
  • Salt and black pepper to taste

Instructions

Step one

Trim fennel tops down to about 1 inch from the top of the bulb.  Cut bulbs into 6 to 8 wedges, depending on size.

Step two

Heat 1 tablespoon of olive oil in a large skillet over medium high heat.  Add fennel wedges and cook 2 to 3 minutes until they are light golden brown on both sides.

Step three

Remove fennel from skillet and add remaining tablespoon of oil to skillet.  Add onion, garlic and rosemary, cook about 2 minutes until onions are translucent and fragrant.  Add wine and cook to reduce slightly.

Step four

Return fennel to skillet and pour Petite Diced tomatoes over fennel.  Bring to a simmer, cover skillet partially.  Reduce heat to medium low and cook until fennel is fork tender, about 25 minutes.  Taste and adjust seasoning with salt and pepper as needed.

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