Braised Fennel with Onions and Peppers
Transform your dinner table with the vibrant and aromatic flavors of Braised Fennel with Onions and Peppers, a rustic yet elegant dish that’s as healthy as it is delicious. This recipe showcases tender fennel wedges, seared to golden perfection, then slow-braised with sweet bell peppers, caramelized onions, and a hint of garlic in a savory blend of white wine and stock. Infused with fresh thyme and finished with a zesty sprinkle of lemon, each bite bursts with Mediterranean-inspired warmth and brightness. Perfect as a versatile side dish or a light, plant-forward main course when paired with crusty bread, this simple yet sophisticated recipe is the epitome of wholesome comfort food. Ready in just over an hour, it’s a great way to elevate seasonal vegetables into a truly special meal.
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Recipe Information
Ingredients
- 2 whole Fennel bulbs
- 1 large Yellow onion
- 2 whole Bell peppers (red, yellow, or orange)
- 3 whole Garlic cloves
- 3 tablespoons Olive oil
- 1 cup Chicken or vegetable stock
- 0.5 cup White wine
- 4 sprigs Fresh thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 1 teaspoon Lemon zest
Instructions
Prepare the fennel by trimming the stalks and reserving the fronds for garnish. Slice the bulbs into quarters lengthwise, then cut each quarter into thick wedges.
Peel and slice the yellow onion into thin half-moons.
Core and seed the bell peppers, then slice them into thin strips.
Peel and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat.
Add the fennel wedges to the skillet, cut-side down, and sear for 3-4 minutes on each side, until golden brown. Remove from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the sliced onions and bell peppers. Sauté for 5 minutes until softened.
Add the minced garlic, salt, black pepper, and red chili flakes (if using). Cook for another minute, stirring frequently.
Return the seared fennel wedges to the skillet and arrange them evenly with the onions and peppers.
Pour in the white wine, scraping the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken or vegetable stock and fresh thyme sprigs. Reduce the heat to low, cover the skillet with a lid, and let the mixture braise for 35-40 minutes, or until the fennel is tender.
Remove the lid during the last 5 minutes of cooking to let the liquid reduce slightly. Taste and adjust seasoning if necessary.
Sprinkle with lemon zest and finely chopped fennel fronds for a fresh, aromatic finish.
Serve warm as a side dish or enjoy with crusty bread for a light main course.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 21.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2084 mg | 44% | |
*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.
