Plant Oriented Cooking

RECIPE: Braised Fennel with Lemon

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  • 2 medium fennel bulbs, trimmed, cored and sliced
  • extra-virgin olive oil
  • vegetable broth or white wine
  • garlic (optional)
  • ginger (optional)
  • shallot (optional)
  • juice of the lemon (optional)
  • salt & pepper


  • Mix the minced garlic with the olive oil for 5 minutes until fragrant
  • Heat the garlic oil
  • Add the ginger
  • Sauté the shallot for 2-3 minutes
  • Add the fennel with the broth or wine
  • Braise fennel for 20 minutes
  • Add the juice of the lemon
  • Season salt and pepper to taste




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