BRAISED FENNEL WITH FRESH FIGS
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
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.
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Praim Sandu
[email protected]Overall, I thought this recipe was pretty good. The fennel was tender and the figs were sweet and juicy. I would definitely make it again, but I might try adding some other ingredients to give it a bit more flavor.
IYAD Shaheen
[email protected]This dish was a bit too sweet for me. I think I would have preferred it with less figs or maybe a different type of fruit.
Jaskaran Singh
[email protected]I thought this recipe was just okay. The fennel was a bit too overpowering for my taste and the figs didn't really add much flavor.
muhindo William (Mistar Hasal)
[email protected]Not a fan of this recipe. The fennel was tough and the figs were mushy. I won't be making this again.
Shipon Me
[email protected]I found this recipe to be a bit bland. The fennel was not very flavorful and the figs were too sweet. I think it needs more seasoning.
Mb Bot
[email protected]I've made this recipe several times now and it never disappoints. It's a great way to showcase fresh fennel and figs.
Jan Reeves
[email protected]This dish was a hit at my dinner party! Everyone loved the unique flavor combination of the fennel and figs. I highly recommend this recipe.
Jayden Mahon
[email protected]Followed the recipe and the result was incredible! The fennel was cooked perfectly, and the figs were a great addition. Will definitely make it again.
James Ross
[email protected]I tried this recipe last night and it turned out amazing! The fennel was tender and flavorful, and the figs added a nice touch of sweetness. I will definitely be making this again.
Alassan Jarju
[email protected]This braised fennel dish with fresh figs was an absolute delight! The combination of flavors was exquisite, with the sweetness of the figs perfectly complementing the earthy fennel. I especially loved the addition of thyme, which added a subtle yet n