Fennel a La Grecque
Elevate your vegetable repertoire with "Fennel à la Grecque," a Mediterranean-inspired dish bursting with bright, aromatic flavors. Perfectly tender fennel bulbs are gently braised in a symphony of dry white wine, olive oil, and lemon juice, enhanced by the soothing warmth of coriander and fennel seeds. This recipe combines the earthy notes of bay leaves and black peppercorns with a tangy splash of white wine vinegar, resulting in a dish that’s as elegant as it is refreshing. Serve this versatile side warm, at room temperature, or chilled, garnished with fresh parsley and fennel fronds for an herby finish. Ideal for summer spreads or as a light appetizer, this simple yet sophisticated recipe is a must-try for lovers of Mediterranean cuisine. Keywords: fennel a la grecque recipe, braised fennel, Mediterranean fennel dish, light vegetable sides, healthy Mediterranean recipes.
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Recipe Information
Ingredients
- 4 whole fennel bulbs
- 4 tablespoons olive oil
- 1 cup dry white wine
- 1 cup water
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 2 whole bay leaves
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 2 tablespoons parsley
Instructions
Trim the fennel bulbs by removing the tough outer layers and cutting off the fronds (reserve the fronds for garnishing). Slice the bulbs into quarters or eighths, depending on their size.
In a large, wide pot or sauté pan, heat the olive oil over medium heat.
Add the fennel quarters and cook for about 5 minutes, turning occasionally, until lightly golden on all sides.
Stir in the coriander seeds, fennel seeds, bay leaves, and peppercorns. Cook for 1-2 minutes until fragrant.
Pour in the white wine, water, lemon juice, and white wine vinegar. Add the salt and stir gently to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot partially with a lid.
Cook for 25-30 minutes, or until the fennel is tender but still holds its shape. Check occasionally to ensure the liquid hasn’t evaporated completely; add a splash of water if needed.
Remove the fennel from the heat and allow it to cool slightly in the cooking liquid.
Serve the fennel warm, at room temperature, or chilled. Drizzle with some of the braising liquid and sprinkle with freshly chopped parsley and reserved fennel fronds for garnish.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 10.8 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1052 mg | 22% | |
*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.
