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Braised fennel with capers and olives

Tender braised fennel in a tangy, briny sauce of capers and olives.
Caramel-dark edges, bright lemony zing, and a silky thick finish.
Warm, savory, and a little fancy—ready to spoon over every bite.

side dish ⏱ 35 min 240 kcal / portion 22.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Braised fennel with capers and olives
v5 · rb0e705f985 20260727Z1751 4 pieces fennel bulb 3 tbsp olive oil salt to taste black pepper to taste 15 pieces garlic clove 250 ml vegetable stock 🔪 trim and slice the fennel into thick slices about 2.5cm wide 🍳 ⏱ 5-6 min sear half the fennel slices with a little salt and black pepper 🍳 ⏱ 5-6 min sear the remaining fennel slices with a little salt and black pepper 🍳 ⏱ 3 min fry the garlic cloves until scorched 🍳 reduce verjuice until about 2 tbsp liquid remains 🍳 ⏱ 2 min simmer the tomato, stock, capers, olives, thyme, sugar, salt, and black pepper 🍳 ⏱ 12-14 min add the remaining stock, return both fennel batches to the pan and simmer with the lid, turning once, until soft and the sauce has thickened 🍽 plate two fennel slices per person and spoon over the sauce 🔪 serve with a spoonful of ricotta and finish with lemon zest 🍳 finish with a drizzle of olive oil and serve warm or at room temperature Braised Fennel 🎉 4 tbsp verjuice 4 tbsp lemon juice 2 tbsp red-wine vinegar 1 piece tomato 20 g caper 25 g black olive 1 tbsp thyme leaf 2½ tsp caster sugar 100 g ricotta 1 tsp lemon zest ¾ tbsp ¾ tbsp ¾ tbsp verjuice, lemon juice, red-wine vinegar 125 ml vegetable stock salt black pepper 125 ml vegetable stock ricotta, lemon zest ½ tbsp olive oil
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Preparation steps

  1. trim and slice the fennel into thick slices about 2.5cm wide
  2. sear half the fennel slices with a little salt and black pepper for 5-6 min
  3. sear the remaining fennel slices with a little salt and black pepper for 5-6 min
  4. fry the garlic cloves for 3 min until scorched
  5. reduce verjuice until about 2 tbsp liquid remains
  6. simmer the tomato, stock, capers, olives, thyme, sugar, salt, and black pepper for 2 min
  7. add the remaining stock, return both fennel batches to the pan and simmer with the lid for 12-14 min, turning once, until soft and the sauce has thickened
  8. plate two fennel slices per person and spoon over the sauce
  9. serve with a spoonful of ricotta and finish with lemon zest
  10. finish with a drizzle of olive oil and serve warm or at room temperature

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