This delightful dish combines the subtle sweetness of fennel with the richness of white wine and the natural sweetness of honey. It’s a versatile side dish that can elevate a simple meal with its complex flavors. The anise-like flavor of fennel pairs beautifully with the acidic and fruity notes of the wine, while the honey adds a touch of warmth and depth. This recipe is perfect for those who appreciate a dish that is both sophisticated and easy to prepare, making it an ideal addition to a dinner party or a special family meal.
Ingredients:
- 2 large fennel bulbs, trimmed and cut into wedges
- 1/4 cup extra-virgin olive oil
- 1/2 cup dry white wine
- 2 tablespoons honey
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice
- Fresh fennel fronds or parsley, for garnish
Instructions:
- Prepare the Fennel: Preheat your oven to 375°F (190°C). Trim the fennel bulbs, removing the tough outer layers, and slice them into wedges. Reserve some of the fennel fronds for garnish.
- Sauté the Fennel: In a large ovenproof skillet or sauté pan, heat the olive oil over medium heat. Add the fennel wedges, arranging them in a single layer. Cook for about 5 minutes on each side, until they are golden brown and starting to caramelize.
- Add Wine and Honey: Pour in the white wine and drizzle the honey over the fennel. Season with salt and freshly ground black pepper. Stir gently to coat the fennel evenly.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the fennel is tender and the liquid has reduced to a syrupy consistency. If the fennel needs more time to soften, cover the pan with foil and bake for an additional 5-10 minutes.
- Finish and Serve: Once the fennel is cooked, remove the pan from the oven and drizzle the lemon juice over the top. Garnish with the reserved fennel fronds or fresh parsley. Serve warm as a side dish, or as part of a larger meal.
This Fennel in Wine and Honey dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
