Sweet and Sour Braised Fennel
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INGREDIENTS 1 pound fennel bulbs, washed and trimmed
2 tablespoons olive oil
2 carrots, peeled and cut into thick slices on diagonal
1 large red onion, quartered
1 clove garlic, minced
Juice of 1 lemon
1 teaspoon sugar
Salt and freshly ground black pepper to tasteCut the fennel bulbs in half through their cores and cut each half into 4 or 5 wedges.
In a large pan, heat the oil over medium-high heat. Add the fennel, brown it well on one side, about 5 minutes, then turn the wedges and brown the other side. Add the carrots, onions, and garlic; cook over medium heat, stirring until soft, about 8 minutes. Stir in the lemon juice, water, sugar, salt and pepper, scraping up any brown bits.
Cover and cook, stirring occasionally, until the fennel is soft and their liquid has reduced to a glaze, about 25 minutes. Check about halfway through the cooking; is there is still a lot of liquid, remove the cover. If the liquid is gone, add some water. Serve warm.