• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sips, Nibbles & Bites

A FOOD BLOG

  • Sips
  • Nibbles
  • Bites
  • Desserts
  • About Steven
You are here: Home / NIBBLES / Lemon Braised Fennel

Lemon Braised Fennel

October 30, 2018 By Steven 1 Comment

I made this delicious and healthy Lemon Braised Fennel recipe to pair with my Easy Herb Roasted Chicken. The combination was just about perfect. The usually strong anise/licorice flavor you think of with uncooked fennel is mellowed dramatically by braising. Lemon and white wine compliment the already complex, sweetly perfumed quality of the fennel, and its character becomes both delicate and soothing.

Lemon Braised Fennel

Loaded with antioxidants, vitamins A and C, along with loads of potassium and calcium, braised fennel is as healthy as it is flavorful. Fennel may just be the most underrated and underutilized vegetables I can think of. I know you’ve seen it in the produce section of your grocery store and if you’ve never bought it, you need to.

Lemon Braised Fennel

This weekend, buy some fennel and make this Braised Fennel and my Easy Herb Roasted Chicken. You’ll be happy you did.

Easy Herb Roasted Chicken

Here’s my Braised Fennel recipe

Lemon Braised Fennel
Print Recipe
3.91 from 11 votes

Lemon Braised Fennel

The usually strong anise/licorice flavor you think of with uncooked fennel is mellowed dramatically by braising. Lemon and white wine compliment the already complex, sweetly perfumed quality of the fennel, and it’s character becomes both delicate and soothing.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
I would be so happy if you followed me on Pinterest!Follow @SipsNibblesBites
Course: Side Dish
Cuisine: French
Keyword: Braised, Fennel
Servings: 4
Calories: 228kcal

Ingredients

  • 2 Fennel Blubs Halved
  • 2 Tablespoons Olive Oil
  • 3 Cups Chicken Stock or Vegetable Stock
  • 1 Cup White Wine
  • Fresh Thyme Sprigs
  • 2 Lemons
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper

Instructions

  • Trim the tops from the fennel, slice in half from top to bottom so that you have two wide thin pieces approximately 1-inch thick.
  • Lay the fennel, cut side up, in a small casserole dish, I use a 3-quart casserole
  • Pour the stock, wine and the juice of one lemon into the casserole dish with the fennel
  • Cut the second lemon into thin slices
  • Drizzle the fennel with olive oil, sprinkle with salt and pepper, and lay the lemon slices on top with the fresh thyme
  • Place into a preheated oven at 400°F
  • Depending on the size of the fennel, it can take 45-minutes to an hour. Braise until the root end of the fennel is tender and can easily be pierced with the tip of a knife
Nutrition Facts
Lemon Braised Fennel
Amount Per Serving
Calories 228 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 904mg39%
Potassium 791mg23%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 5g6%
Protein 7g14%
Vitamin A 157IU3%
Vitamin C 43mg52%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Lemon Braised Fennel

Thank you for visiting my Food Blog. I hope you enjoy my Lemon Braised Fennel. Please come back and visit again soon! Bon appetit, Steven

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to share on Tumblr (Opens in new window) Tumblr
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on LinkedIn (Opens in new window) LinkedIn

Like this:

Like Loading...

Filed Under: NIBBLES, VEGETARIAN Tagged With: braised fennel, fennel recipe, fennel side dish, how to cook fennel, lemon braised fennel, lemon fennel, roast fennel, roasted fennel

Previous Post: « Guinness Beef Stew
Next Post: Lemon Pound Cake with Candied Lemons »

Reader Interactions

Trackbacks

  1. What To Serve With Halibut (14 Best Side Dishes) - The Rusty Spoon says:
    March 30, 2022 at 5:45 am

    […] Lemon Braised Fennel […]

    Loading...
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Translate To Any Language

Follow Me!!!

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Recent Posts

  • Layered Chili Con Queso | Bob Armstrong Dip
  • Chocolate Pecan Pumpkin Bread
  • Hummingbird Food Recipe
  • Homemade Buttermilk Pancakes
  • Ginger Sage Butternut Squash Soup
  • West Texas Ranch Water
  • Cuban Mojo Chicken
  • Standing Rib Roast
  • Herb Buttermilk Marinated Turkey Breast
  • My Mom’s Cornbread Dressing

Go To The Blog

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

About me

Hi, my name is Steven Thompson welcome to my Food Blog. I am a graduate of the French Culinary Institute in New York City where I studied Pastry Arts. Throughout the years, I've worked in some of the best restaurants and hotels in the world. Although I have moved on from the world of the professional kitchen, I still have a great love and passion for cooking and food photography, which is why I've become a food blogger. I hope you enjoy reading and making some of these recipes as much as I do. Cheers and bon appetit! Read More…

Steven: View My Blog Posts

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Copyright Steven Thompson© 2025 · Foodie Pro On Genesis Framework · WordPress · Log in

%d