2 large bulbs fennel (about 2 pounds)
1 1/2 cups whole peeled baby carrots
2 cups vegetable or chicken broth
1 cup sliced onion
1 clove garlic, minced
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground black pepper


1. Preheat oven to 350 degrees F. Wash fennel and scrape off any blemishes. Trim leafy end of each fennel bulb to within 1 inch of the head, reserving a few of the fronds for garnish. Trim a thin slice from the bottom end of each bulb. Cut fennel vertically into quarters. Chop 1 tablespoon of fronds and reserve.
2. Arrange fennel pieces in a large shallow baking dish with baby carrots and onion. In a medium bowl, combine broth, garlic, bay leaf, salt and pepper; pour mixture over vegetables. Cover dish with aluminum foil. Bake for 50 to 60 minutes, or until vegetables are very tender.
3. Discard bay leaf. Remove vegetables with a slotted spoon to a serving platter. Sprinkle reserved fennel fronds over vegetables and serve.

Recipe Courtesy of Freida's, The Specialty Produce People.

This side dish can be made ahead and gently reheated in the braising liquid before serving.

Braised Fennel and Carrots
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