Braised fennel

Method

1. 1

   Preparation of ingredients

2. 2

   First clean the fennel bulbs and cut them in 2 lengthwise. Then peel and cut the carrots and onions into tiny dice. To finish the preparations, cut the bacon into small dice.

3. 3

   Cooking

4. 4

   On the cooking side, place the bacon in the bottom of a casserole, and sauté it (no need for fat) for 1 min over medium-high heat stirring regularly, then add the carrot and onion dice, sauté them with the bacon for another min, then place over the fennel bulbs, on the top side. Moisten with white wine and lemon juice, add the bouquet garnished, salt and pepper slightly. Cover the pot, then simmer for 1 hour over low heat.

5. 5

   Service

6. 6

   As soon as the braised fennel is sufficiently melted (a knife blade must sink easily into its bulb), serve it hot with a meat, fish or vegetarian dish (in this case, consider removing the bacon from the aromatic filling).

Nutrition

calories

61

fatContent

3.1

fiberContent

2.8

sugarContent

3.4

sodiumContent

0.42

proteinContent

2.5

carbohydrateContent

5.2

saturatedFatContent

1.1

Indicative values from the source, for the original recipe.

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