Braised Fennel With Pomegranate Recipe

Cooking Directions

• STEP 1.Trim the fennel bulbs and cut them into wedges.
• STEP 2.In a large skillet, heat olive oil over medium heat.
• STEP 3.Add the fennel wedges and cook until lightly browned.
• STEP 4.Pour in vegetable broth and white wine, and season with salt, pepper, and thyme.
• STEP 5.Cover and simmer for 20-25 minutes, or until the fennel is tender.
• STEP 6.Transfer the braised fennel to a serving dish and sprinkle with pomegranate seeds.
• STEP 7.Serve warm or at room temperature.

Cooking Tips

• Choose fennel bulbs that are firm and without any browning or soft spots.
• To easily remove pomegranate seeds, cut the fruit in half and gently tap the back with a spoon.

Storage and Serving

• Leftover braised fennel can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the dish as a side with roasted meats or as a refreshing salad on its own.