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Two great vegetables in a delicious side dish. By Michele Anna Jordan pantry.blogs.pressdemocrat.com
4 tablespoons olive oil
2 pounds fennel bulbs, fronds removed, trimmed and cut in half lengthwise (preferably medium to large size bulbs)
3 shallots, trimmed and peeled
3-4 celery stalks, trimmed and cut into ¼ -inch wide diagonal slices
— Kosher salt
¾ cup dry white wine 2 tablespoons fresh lemon juice 1 bay leaf
— Black pepper in a mill
— Grated zest of 1 lemon
2 tablespoons minced fresh Italian parsley
— Lemon wedges
Pour 3 tablespoons of the olive oil into a heavy sauté pan and set over medium heat. Add the fennel, cut side down, and sauté until the cut side is lightly browned. Add the shallots and celery, season with salt, add the wine and lemon juice and tuck the bay leaf into the pan. When the liquid boils, reduce the heat to very low, cover the pan and braise gently until the fennel and shallots are very tender, about 50 to 60 minutes.
When the vegetables are fully tender, uncover the pan, increase the heat to high and reduce the cooking liquid to about 4 tablespoons. Tip the vegetables and pan juices into a serving dish, drizzle it with the remaining oil, season with several generous turns of black pepper and top with lemon zest and parsley. Garnish with lemon wedges.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927