Braised Fennel

Name: Braised Fennel
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 4-6
Ingredients: 2 medium fennel bulbs; 2 tablespoons olive oil; 1/2 cup chopped onion; 1 teaspoon garlic; 1/4 teaspoon rosemary; 1/2 cup white wine; 1 (14.5 ounce) can Petite Diced Tomatoes; Salt and black pepper to taste

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Serves:

4 people

Prep Time:

10 minutes

Cook Time:

33 minutes

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 steak for an Italian-inspired meal that is rustic and full of flavor.

Ingredients

Copy 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

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

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