April 20th
 

theresa albert - my friend in food

 

Braised Fennel and Endive

fennel

What every large family gathering needs is a handful of superb side dishes that practically cook themselves.  Prep ahead is crucial and using the oven to it’s max is a must! Humble, licorice-y fennel is a potently sweet cancer fighter , paired with bitter Belgian endives its a hit every time. This dish is wonderful hot, room temperature or cold the next day so feel free to mix it up.

Serving Size  : 4     Preparation Time 8 minutes
2 heads  Belgian endive — (1/2 pound)

2  teaspoons  extra virgin olive oil

2  large  garlic cloves — thinly sliced

2  medium  fennel bulbs — halved lengthwise

1  cup  vegetable or chicken broth

2 tbsp balsamic vinegar

1/4  teaspoon sea salt

1/4 teaspoon  white pepper

Fennel fronds — (optional)

Trim ends from endive. Cut endive in half lengthwise and core removed; set side.

Heat oil in a large ovenproof skillet over low heat. Add garlic, and sauté 5 minutes or until lightly browned. Remove garlic with a slotted spoon, and set aside.

Place fennel halves, cut sides down, in skillet, and cook over medium heat for 5 minutes. Add endive halves, cut sides down, and cook for 3 minutes or until browned.

Add broth,vinegar salt, and pepper, and stir to deglaze pan. Cover and bake at 400 degrees for 30 minutes or until tender.

Garnish with fennel fronds.

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!

 

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