This side dish is elegant and luscious. Perfect to pair with chicken, pork or a mild fish like cod or sea bass. But, if you prefer to walk the vegetarian path, enjoy it over farro, barley, or as we did, a colorful quinoa. Add a hearty loaf of bread, and you will be all set…
The recipe is published in Vegetable Literacy the latest cookbook from Deborah Madison. Lisa from “Lisa is Cooking” wrote a great review about the book a few months ago, and shared a recipe from it, check it out by jumping here. Deborah Madison has the amazing ability of bringing the best out of the most humble vegetable. I do not own a copy of this particular book (bravely resisted so far), but her classic Vegetarian Cooking for Everyone is part of our collection.
The recipe is available online, just click here.
Definitely the most important advice is to take the time to brown the fennel well, that will ensure a deeper flavor in the end. I don’t recommend this dish for those who have issues with fennel, because its flavor is very prominent. I crumbled goat cheese over the braise, allowing it to melt down in the liquid, and right before serving added the greens from the fennel, minced. As the recipe states, if your fennel bulbs came without the tops, use parsley instead. My main modification from the published recipe was to squeeze a little lemon juice all over, and reduce slightly the amount of tomato paste. I thought three tablespoons seemed excessive, so I added only two. Capers and saffron are fantastic together, by the way.
Because we have nothing against a little meat with our veggie goodness, a boneless, grilled chicken breast was part of our dinner too. As far as looks are concerned, I suppose a fully white quinoa would have been better, but the bag of tricolor quinoa acquired months ago at a Trader Joe’s was winking at me from the pantry. I spooned a little of the braising sauce over the chicken, so that it all got tied together in a beautiful caper & saffron glory!
Dinner is served!
ONE YEAR AGO: Revenge of the Two Derelicts
TWO YEARS AGO: Grilling Ribbons
THREE YEARS AGO: Peppery Cashew Crunch
FOUR YEARS AGO: Baked Shrimp and Feta Pasta
Bewitching Kitchen 
I came across your blog through Maureen. This dish looks lovely. I’m always looking for new ways to cook fennel.
LikeLike
Nice to “meet” you, I love Maureen’s blog, wonderful to know you arrived here from her spot….
LikeLike
Scrumptious! fennel is such a tasty and versatile vegetable.
Cheers,
Rosa
LikeLike
Agreed,,,, this dish made me remember something I cooked years ago, braised leeks in red wine…. I must find that recipe and make it again, it was amazing
LikeLike
You’re eating at your new island counter!
LikeLike
PS – we love eating at our counter and only use the dining room when we have guests.
LikeLike
I’ve never eaten or cooked fennel, and, wouldn’t you know it, now that I’ve decided to give it a try, the last 2 times I went grocery shopping they didn’t have any. I’ll take the warning as to the prominence of the fennel flavour in mind and consider another recipe for my maiden cooking attempt and leave this recipe until I know that I like the stuff. 🙂
LikeLike
Definitely. If you are not sure how you'[ll feel about fennel, this is not the recipe to start. Fennel tastes totally different cooked or raw (in salads) – maybe you could try a very thinly sliced, shaved fennel?
LikeLike
Fennel is a great ingredient and I love this dish. Sounds delicious.
LikeLike
Hope you try it, it is truly delicious, if you are a fennel lover, that is… 😉
LikeLike
I’m learning different ways to cook it. It can be really lovely.
LikeLike
I adore fennel and I am always looking fro recipes come summer! Why wait until then?! I am going to get some next time I’m at the store. Great Recipe!
LikeLike
Go for it! 😉
LikeLike
I love fennel in all it’s forms! This looks just amazing!
LikeLike
You and me both! Sometimes it is a bit expensive, but right now not too bad where we live
LikeLike
Looks fabulous! I love fennel and grew up on it. Its an acquired taste, as many of my friends don’t like it. They just don’t know what they are missing! I’d be very happy with this dish and a loaf of rustic bread!
LikeLike
So true! They don’t know what they are missing…. a loaf of bread and call it a day!
LikeLike
Altho’ fennel and I did not have the easiest of times getting together, I now reach for it first whenever on offer! A beautifully full and bounteous recipe methinks I would just have with bread . . . and enjoy!!!
LikeLike
Some things I had to warm up for, fennel is actually one of them… Brussels sprouts, spinach.. .but now I cannot have enough of them!
LikeLike
What a great idea — I don’t think I’ve ever had fennel in a tomato based sauce before…I bet it’s delicious. Love how you’re always working in the saffron recipes Sally 😉 — very pretty tricolour quinoa and perfect texture for absorbing the juices…yum!
LikeLike
I actually thought that you would love this dish, Kelly… the tomato taste is very intense, I actually don’t think the 3 tablespoons would be better than the way I made it. But, try it and see how you like it…
LikeLike
what a fantastic idea! I love saffron and tomato together. Sally you hit this one out of the ballpark
LikeLike
I thought this combo was amazing indeed!
LikeLike
I’ve said before, Sally, that my family never cooked fennel and only served it raw, like crudités. I’ve roasted it with fish and, for my family, that’s groundbreaking. Preparing it in a braise sounds fantastic! I have to try this. I still haven’t tried quinoa yet, though. I’ll save that bridge for another time. 🙂
LikeLike
Quinoa is also an acquired taste to some people, but I like it very much… save it for a few weeks down the line, but definitely give it a try… ;-0)
LikeLike
Caper and saffron glory really got me going! I love quinoa and like you when I’ve done the red or black the food doesn’t pop in the same way as white only. I love the taste though.
LikeLike