Braised Fennel and Apples

I like cooked vegetables two ways – either just barely heated so they are still crunchy or slow cooked for a long time so they melt in your mouth. Braising is the perfect way to cook the late season fennel. Add some apples and they soften and meld over the low heat into the perfect comfort food after a long day digging potatoes.

Ingredients:

  • 2 TBS olive oil

  • 2 bulbs fennel – cored and finely sliced (about 4 cups)

  • 2 large garlic cloves – peeled and minced

  • 1 cup hard apple cider – you can also use white wine, water or veggie stock

  • salt & pepper

  • 2 firm apples – cored, peeled and cut into thin slices

  • 1 Tbs butter (optional)

Directions:

  1. Heat oil in a heavy sauté pan over medium heat. Add the fennel and stir to coat it with the oil. Sauté 5 minutes.

  2. Add the minced garlic, and sauté 5 minutes more.

  3. Add a cup of the cider or other liquid to the pan. You may need to add more liquid if the fennel isn’t covered.

  4. Add ½ tsp salt and fresh ground black pepper to taste.

  5. Bring to a boil, then cover the pan. Turn down the heat so the liquid is simmering.

  6. Simmer until the fennel is tender, about 30 minutes. Stir occasionally, and add more liquid as needed.

  7. When the fennel is soft, lay the apple slices on top of the fennel, and replace the cover. Continue to cook over low heat for 15-20 minutes more until the apples are broken down.

  8. Remove the cover during the last 5 minutes to let some of the liquid evaporate.

  9. Stir the apples into the fennel, add 1 Tbs butter (if you dare), and correct the salt and pepper.

  10. Best served hot, but room temperature is pretty good too.