Best 9 Braised Fennel With Fresh Figs Recipes

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Get ready to embark on a culinary journey where the sweet meets the savory! Braised fennel with fresh figs is a dish that captivates the senses with its aromatic depths and delectable flavors. This recipe brings together the natural sweetness of figs and the subtle anise notes of fennel, creating a harmonious balance that will tantalize your taste buds. Whether you're a seasoned chef or a home cook looking to impress your guests, this guide will provide you with the essential steps and tips to create a masterpiece that will leave a lasting impression. So, gather your ingredients, prepare your kitchen, and let's dive into the world of braised fennel with fresh figs!

Let's cook with our recipes!

BRAISED FENNEL



Braised Fennel image

An easy Braised Fennel recipe

Categories     Side     Braise     Quick & Easy     Fennel     Fall     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water

Steps:

  • Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
  • Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.

SKILLET-BRAISED FENNEL



Skillet-Braised Fennel image

Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

4 medium bulbs fennel
1 1/2 tablespoons unsalted butter
1 teaspoon sugar
1 or 2 cloves garlic, sliced thin
1/4 cup fresh orange juice
1 cup water
Salt and freshly ground pepper
Flat-leaf parsley leaves, as garnish

Steps:

  • Trim the tops of the fennel bulbs; cut bulbs in half lengthwise.
  • Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
  • Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately.

OVEN-BRAISED FENNEL



Oven-Braised Fennel image

Provided by Florence Fabricant

Categories     side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

2 large fennel bulbs
Salt and freshly ground black pepper
3 tablespoons butter
2/3 cup simmering chicken stock
4 tablespoons unseasoned bread crumbs

Steps:

  • Preheat oven to 375 degrees. Butter a baking dish.
  • Remove the stems and fronds from the fennel, quarter the bulbs and slice them one-half-inch thick. Arrange the slices in a baking dish and season with salt and pepper. Dot with one tablespoon of the butter.
  • Pour the simmering chicken stock around the fennel, cover with a lid or foil and place in the oven to bake about 40 minutes, until tender. Uncover the fennel, increase oven temperature to 425 degrees and bake 10 minutes longer, until lightly browned and most of the liquid has evaporated.
  • While the fennel is baking, brown the bread crumbs in remaining butter in a skillet and set aside. Just before serving the fennel sprinkle with the bread crumbs.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 475 milligrams, Sugar 7 grams, TransFat 0 grams

BRAISED FENNEL WITH FRESH FIGS



Braised Fennel With Fresh Figs image

Adapted from a Wine Spectator recipe, featured as part of a Thanksgiving menu. Really quite simple to do and presents beautifully -- an elegant starter which can be prepared entirely in advance..

Provided by Chef Kate

Categories     Fruit

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1 onion, small
10 figs, very ripe
1 cup rich chicken broth
1/2 teaspoon salt
4 fennel bulbs
1/2 lemon, juice of
mixed greens (to garnish, mesclun salad)
2 -3 ounces parmigiano-reggiano cheese, shaved for garnish

Steps:

  • Chop the onion and two of the figs coarsely and put them in a saucepan large enough to hold all the fennel. Add the chicken stock and salt. Bring the mixture to a simmer.
  • Meanwhile, cut the dark green ends away from the fennel and reserve for other use or discard. Cut the rest lengthwise into quarters and add them to the pan.
  • Cover the pan tightly and let the fennel cook at a very low simmer until it is tender, about 30 minutes. (Note: It is not necessary to cover the fennel with liquid; it will cook evenly in the tightly covered pan.)
  • Remove the fennel from the pan juices.
  • Puree the pan juices in a food processor or blender, adding lemon juice to taste. Taste for seasoning.
  • To serve, cut the tips from the remaining figs and cut them lengthwise into thin slices, leaving them attached at the base. They will fall open into a fan shape. Place one at the edge of each of eight small salad plates.
  • Overlap two fennel quarters at the center and spoon some of the puree over the fennel.
  • Garnish the rest of the plate with a handful of greens and shaved Parmigiano-Reggiano.

BRAISED FENNEL WITH TOMATOES & THYME



Braised Fennel With Tomatoes & Thyme image

Make and share this Braised Fennel With Tomatoes & Thyme recipe from Food.com.

Provided by katew

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

600 g baby fennel or 1 large fennel bulb, top and base trimmed
350 g tomatoes, cut into 5 mm slices
4 sprigs fresh thyme
salt and pepper
1 cup chicken stock
1 1/2 cups grated gruyere cheese

Steps:

  • Cut fennel long ways into 1 cms thick slices.
  • Place slices in heavy based fry pan.
  • Arrange tomato slices on top.
  • Scatter over thyme sprigs, season with salt and pepper.
  • Pour over chicken stock and bring to boil.
  • Cover with lid or seal with foil.
  • Reduce heat and simmer for 15 -20 minutes or till fennel is tender.
  • Remove pan from heat, remove lid or foil, sprinkle with cheese.
  • Heat grill to medium high and place pan under grill for 2 minutes till cheese melted and golden.

ROMAN-STYLE BRAISED FENNEL



Roman-Style Braised Fennel image

Fennel is a crunchy, assertively anise-flavored vegetable that mellows and sweetens when cooked. Here, the vegetable is prepared in the style of carciofi alla Romana, or braised whole artichokes, which is a simple preparation of simmering them in aromatic olive oil until incredibly tender. The braising liquid is infused with bright lemon, fragrant garlic and fresh herbs, which impart the fennel and shallots with layers of flavor. This versatile side dish can be served warm or at room temperature, and leftovers can be chopped and tossed with spaghetti and Parmesan for an easy meal. The unused fennel stalks can be chopped and sautéed as part of a vegetable soup, and the fronds can be used in place of dill to make gravlax.

Provided by Kay Chun

Categories     vegetables

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
8 ounces shallots, peeled and thinly sliced
Salt and black pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
3 pounds medium fennel heads, trimmed of stalks and bulbs quartered through the core
1/2 cup dry white wine
2 tablespoons lemon juice
1 oregano sprig
6 parsley sprigs plus 2 tablespoons chopped parsley, for garnish

Steps:

  • In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
  • Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
  • Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.

BRAISED FENNEL



Braised Fennel image

This delicious braised fennel recipe is courtesy of Brad Farmerie and goes wonderfully with his Moroccan Braised Lamb Shanks.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

1 1/2 cups orange juice
2/3 cup extra-virgin olive oil
1 1/2 teaspoons coarse salt
2/3 teaspoon crushed red pepper flakes
2 1/2 teaspoons ground cumin
Zest and juice of 1 lemon
4 medium bulbs fennel, each cut into 6 wedges

Steps:

  • Preheat oven to 350 degrees.
  • Place orange juice, olive oil, salt, red pepper flakes, cumin, and lemon zest and juice in a medium bowl; whisk until well combined.
  • Place fennel in a baking dish just large enough to fit fennel in an even layer; pour over orange juice mixture. Cover with parchment-paper-lined aluminum foil and transfer to oven. Bake for 35 minutes, uncover, and continue baking until fennel is golden brown, about 10 minutes more. Remove from oven; serve warm or at room temperature.

BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES



Braised Fish with Fennel, Tomatoes and Olives image

Categories     Fish     Herb     Tomato     Bake     Quick & Easy     Fennel     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup chopped fennel or celery
1 cup chopped tomatoes
1/2 cup water or bottled clam juice
1 bay leaf
1/2 teaspoon fennel seeds, crushed in mortar with pestle
4 5-to 6- ounce orange roughy, turbot or cod fillets
1 tablespoon fresh lemon juice
1 tablespoon olive oil
3 tablespoons sliced fresh basil
2 tablespoons chopped brine-cured black olives (such as Kalamata)

Steps:

  • Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
  • Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
  • Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.

BRAISED FENNEL



Braised Fennel image

Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.

Provided by Brian Genest

Time 55m

Yield 2

Number Of Ingredients 8

2 medium fennel bulbs
2 tablespoons butter
1 tablespoon minced garlic
1 teaspoon dried thyme
½ cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1 medium orange, zested and juiced
salt to taste

Steps:

  • Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
  • Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
  • Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
  • Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 30.1 g, Cholesterol 33.6 mg, Fat 12.4 g, Fiber 9.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 789 mg, Sugar 9.5 g

Tips:

  • Choose ripe, aromatic fennel bulbs: Look for bulbs that are heavy for their size, with tightly packed layers and no signs of bruising or wilting.
  • Trim the fennel properly: Cut off the feathery tops and the tough outer layer of the bulb. Then, slice the bulb lengthwise or into quarters.
  • Use a variety of cooking methods: Fennel can be braised, roasted, grilled, or sautéed. Each method produces a slightly different flavor and texture.
  • Pair fennel with complementary flavors: Fennel pairs well with citrus, apples, pears, nuts, and cheese. It can also be used to add a subtle anise flavor to meat and fish dishes.
  • Don't overcook fennel: Fennel should be cooked until it is tender but still slightly crisp. Overcooked fennel will become mushy and lose its flavor.

Conclusion:

Fennel is a versatile vegetable that can be used in a variety of dishes. Its unique flavor and texture make it a great addition to salads, soups, stews, and roasted vegetable platters. With its many health benefits, fennel is a delicious and nutritious vegetable that should be enjoyed more often.

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