Description
Easy one pan braised fennel with smashed garlic, Greek olives, capers and fresh thyme. Pair with hearty grains or a piece of protein to complete the meal.
Ingredients
Scale
- 2 medium fennel bulbs
- 4 Tbsp extra-virgin olive oil
- 10 garlic cloves, smashed
- 2 Tbsp lemon juice
- 2 Tbsp red wine vinegar
- 1 medium tomato, large diced
- 1 cup bone broth or vegetable broth
- 1 Tbsp capers, drained
- ¼ pitted Greek olives
- 1 bunch of fresh thyme leaves (about 6–7 sticks)
- ¼ tsp sea salt
- ¼ tsp black pepper
- ½ cup organic ricotta cheese
- Grated lemon, to garnish ricotta
- Minced flat leaf parsley, to garnish
Instructions
- Prepare the fennel by trimming off the fronds. Discard tops and reserve leafy fronds for garnish. Slice bulbs in half from top to bottom.
- In a large pan (with a lid), heat 2 tablespoon of oil on medium heat. Add the fennel and cook till it has a good sear, about 5 minutes. Flip fennel, so both sides get browned, cooking for another 5 minutes.
- Remove the fennel and set aside on a plate. Add the smashed garlic cloves and remaining 2 tablespoons of olive oil. Let garlic cloves lightly brown. Add lemon juice and red wine vinegar (carefully, it spits). Let liquid reduce in pan till there is about 2 tablespoons left of the liquid.
- Add half the broth, tomato, capers, olives, thyme, salt and black pepper. Bring to a simmer and cook for 2 minutes so the liquid starts to reduce.
- Add the fennel bulbs face down. Add the remaining stock, cover with a lid, and let simmer for 10 minutes, turning fennel once during the cooking so both sides soften.
- Remove the lid and let simmer for an additional 5 minutes so the sauce reduces.
- Add 1 fennel to each plate, spoon over the sauce. Garnish with ricotta, fresh lemon zest and minced parsley to garnish.
Notes
I adjust this dish to work with my Vegan and Paleo clients, by swapping vegetable broth for chicken bone broth. Use whichever works best for your dietary preferences.