051 / 75 · Something Alongside
Lemon-Braised Fennel with Green Olives
2 side portions · Active 15 min · Total 45 min
Print recipe · PDFA single large fennel bulb becomes a warm side with lemon, garlic and green olives. Browning its cut faces first gives it more character than a simple boil, then a shallow covered braise softens the thicker center. The finished pan has a small amount of bright cooking juice to spoon over the wedges. Serve it beside a simply cooked main dish rather than asking one small pan to contain the entire supper.
Leave a little core to hold the wedges
Trim away hard stalks and damaged outer layers, but leave enough of the lower core for each wedge to stay together. Cut through the root into slim, even pieces. A very thick wedge may brown beautifully outside while its center remains firm. The prepared weight is more useful than counting bulbs, because fennel can range from a small fist-sized piece to a large, layered head.
Browning and braising are different stages
Put the cut faces against the skillet and give them time to take color. Turning every few seconds slows that process and can separate the layers. Once the stock is in, lower the heat and close the lid. Check tenderness with a knife through the thickest part, not just the soft outer leaves. Add a spoonful of hot water if the pan is drying before the center is ready. The final uncovered minute reduces the liquid only after tenderness is established.
Salt comes from the olives too
Drain olives before slicing and taste one before adding any seasoning beyond the small specified amount. Their brine can be quite assertive, and the stock may contribute salt as well. Lemon juice and zest enter at the end for a clear flavor. Use only yellow zest, leaving bitter white pith behind. If you are using the same burner for the main dish, cook this side last or choose a main that can be served cold; a finished covered pan is not a safe all-evening holding arrangement.
Ingredients
- 1 large fennel bulb, trimmed and cut into 8 slim root-to-top wedges (300 g prepared weight)
- 1 tablespoon olive oil (15 ml)
- 1 garlic clove, finely sliced (3 g)
- 1/2 cup low-sodium vegetable stock (120 ml)
- 1/8 teaspoon fine salt (0.75 g)
- 1/4 teaspoon black pepper (0.5 g)
- 1/4 cup pitted green olives, sliced (35 g)
- 1 tablespoon lemon juice (15 ml)
- 1/2 teaspoon finely grated lemon zest (1 g)
Set out
10-inch (25 cm) skillet with lid, Thin spatula, Knife and board, Fine grater
Allergens
Check stock for celery and other allergens. Check labels and substitutions.
Make it
- Heat oil in the skillet over medium heat. Lay fennel on one cut face and cook for 4–5 minutes until lightly golden. Turn carefully and brown another cut face for 3–4 minutes. Reduce the heat if edges darken quickly.
- Stir the garlic into a clear area for 30 seconds. Add stock, salt and pepper. Bring to a gentle simmer, cover and cook on low for 12–18 minutes until a knife passes easily through the thickest fennel. Add hot water by the tablespoon if needed.
- Add olives and simmer uncovered for 2–3 minutes until only a little cooking juice remains. Remove from the heat, add lemon juice and zest and turn the wedges gently through the juices.
- Divide between two plates as a side, spooning over the olives and remaining pan juices. Serve promptly.
Time a side around the main meal
The covered braise occupies the burner for a while. Pair it with a main you can prepare safely on a separate approved appliance or serve cold, rather than balancing another hot pan in a narrow space.
A useful detail
Fennel should be tender before reducing the cooking liquid. Browning a hard center more deeply is not a substitute for the covered softening stage.
Another way
- Replace green olives with pitted black olives at the same weight.
- Use orange zest and juice at the same quantities for a sweeter citrus finish.
Keep it well
Refrigerate promptly in a shallow container within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below for up to 3 days. Reheat covered with a spoonful of water to 165°F/74°C. Keep opened olives according to their package instructions.