Sicilian braised fennel with carrot and orange

Sicilian braised fennel with carrot and orange

By
From
Feasting
Serves
6-8
Photographer
Elisa Watson

Some of the most iconic Italian foods have their origins in the Jewish communities of Italy. For nearly 2000 years the most vibrant Jewish communities were found on the island of Sicily. The braised fennel in this Sicilian-inspired side dish really takes on the flavour of the orange. It’s a great accompaniment to meat or fish, and is especially good on a hot summer day.

Ingredients

Quantity Ingredient
90ml olive oil
2 garlic cloves, thinly sliced
2 carrots, coarsely grated
4 medium fennel bulbs, sliced into 1cm lengths
125ml white wine
250ml chicken or vegetable stock
3 strips of zest, and juice of 1 orange
1/2 teaspoon fennel seeds
5 thyme sprigs, plus extra thyme leaves to garnish
1/4 teaspoon caster (superfine) sugar
1 1/2 teaspoon salt flakes
freshly ground black pepper, for seasoning

Method

  1. Heat 2 tablespoons of the oil in a large pot and sauté the garlic over medium heat for 1 minute.
  2. Add the grated carrot and cook for 3 minutes until softened, then set aside.
  3. Heat another 2 tablespoons of the oil in a large frying pan, place half the fennel slices in the pan and brown over medium heat until caramelised, around 3 minutes. Repeat with the remaining oil and fennel.
  4. Add the caramelised fennel to the pot with the carrots and garlic. Add the wine, stock, orange zest and juice and adjust heat to a simmer. Then add the fennel seeds, thyme sprigs and sugar, and season with salt and pepper.
  5. Stir gently with a wooden spoon and cook until the liquid has reduced and is syrupy, and the fennel is tender, around 10 minutes.
  6. Place the mixture in a large serving bowl and sprinkle extra thyme leaves on top. Serve warm or at room temperature.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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