Yield
8 servings (serving size: 1/2 cup)

This tasty side dish is perfect for busy cooks since it's mostly hands-free. The flavors pair well with roast pork or poultry.

How to Make It

Step 1

Cut each fennel bulb in half through root end; cut each half into quarters to form 32 total pieces. Chop 1 tablespoon fronds; reserve.

Step 2

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 8 fennel pieces in a single layer in pan; sprinkle evenly with 1/2 teaspoon sugar. Cook 3 minutes on each side or until lightly browned. Remove fennel from pan; recoat pan with cooking spray. Repeat procedure with remaining fennel and sugar.

Step 3

Return fennel to pan. Stir in broth and remaining ingredients; bring to a boil. Reduce heat, and simmer 38 minutes or until fennel is crisp-tender and liquid is almost evaporated, turning occasionally. Top with reserved fennel fronds.

Ratings & Reviews

HaydenM's Review

HaydenM
December 01, 2010
It's unclear as to whether the recipe is for four 1-pound bulbs or for four bulbs totaling 1 pound.

smith3576's Review

mmeyers23ct
January 04, 2010
This was okay. We were just trying something new, and I don't think I like fennel enough to make it again. But if you really like fennel, I would give it a go. You could easily half it to make it a little less labor intensive although the leftovers heated up well.

mmeyers23ct's Review

smith3576
November 13, 2008
Was tasty but I'm not sure worth the effort unless you really want fennel; it's true that most of the cooking time was mostly hands-off but between the chopping and the browning in batches it did take some time.