Braised Fennel with Carrots and Potatoes
Transform simple ingredients into a show-stopping vegetarian dish with this Braised Fennel with Carrots and Potatoes. Perfectly golden fennel bulbs, sweet carrots, and creamy Yukon gold potatoes come together in a flavorful medley, gently simmered in a fragrant sauce of vegetable broth, dry white wine, and fresh thyme. A touch of lemon zest adds a bright finish to this comforting, yet elegant meal. Ideal as a hearty side dish or a light main course, this one-pot recipe is easy to prepare, with just 15 minutes of prep time and a slow, savory braise that makes every bite irresistible. Whether you’re looking to elevate your weeknight meals or impress at a dinner table, this dish is a must-try for showcasing the beauty of fresh vegetables.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large fennel bulbs
- 3 medium carrots
- 4 medium Yukon gold potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 minced garlic cloves
- 2 cups vegetable broth
- 0.5 cups dry white wine
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 4 sprigs fresh thyme
- 1 teaspoon lemon zest
Instructions
Trim the tops and bases of the fennel bulbs and slice them into quarters. Remove the tough core if necessary.
Peel and slice the carrots into 2-inch pieces. Cut the potatoes into quarters or halves, depending on their size, ensuring similar-sized pieces for even cooking.
Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium heat.
Add the fennel quarters to the skillet and cook for 4-5 minutes on each side, until golden brown. Remove from the skillet and set aside.
In the same skillet, add the carrots and potatoes. Cook for 5 minutes, stirring occasionally, until they begin to brown.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan.
Add the vegetable broth, salt, pepper, thyme sprigs, and lemon zest to the skillet. Stir to combine and return the fennel to the skillet.
Lower the heat to a simmer and cover the skillet with a lid. Cook for 35-40 minutes, or until the vegetables are tender and the liquid has reduced slightly.
Remove the thyme sprigs before serving and adjust the seasoning with additional salt and pepper if needed.
Serve warm as a side dish or a light vegetarian main course, garnished with additional thyme if desired.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3770 mg | 164% | |
| Total Carbohydrate | 230.8 g | 84% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 43.0 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 6921 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
