Braised Fennel
Prep Time
Serves
Cooking Mode
2 bulbs fresh fennel (anise) trimmed and cut into 8 wedges each
1 leek, white part only, halved lengthwise, rinsed and then cut again lengthwise into 8 pieces
4 sprigs fresh thyme, leaves pulled and roughly chopped, stems reserved
½ cup reduced sodium chicken broth
2 tbsp fresh lemon juice
2 bulbs fresh fennel (anise) trimmed and cut into 8 wedges each
1 leek, white part only, halved lengthwise, rinsed and then cut again lengthwise into 8 pieces
4 sprigs fresh thyme, leaves pulled and roughly chopped, stems reserved
½ cup reduced sodium chicken broth
2 tbsp fresh lemon juice
Directions
1Preheat oven to 350°F (180°C). Place fennel and leeks in a single layer in a 13 x 9 in. (3 L) baking dish. Place thyme stems overtop, combine broth and lemon juice and pour over vegetables.
2Cover with lid or foil and braise in the oven for 45 min. When the fennel is tender remove from oven, remove thyme stems and top with fresh thyme leaves before serving.
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Personal Note
Personal Note
