Braised fennel with preserved lemons

It’s that time of year. Time to bring glorious fennel into the spotlight. It is one of the most awesome and versatile of veg. 

Fennel can be prepared in so many ways. It is perfection, thinly sliced on a mandolin and served with lemon and the fennel fronds. Add some summer-ripened tomatoes, black olives and ricotta….and this will take you to very happy places indeed.

Braised fennel? I adore it. I hope you do, also.

I prepared this easy Braised fennel with preserved lemons last weekend to compliment some of the main dishes as we gathered to celebrate our great Aunt’s 90th birthday. I was working on the barbecue, and so I cooked it in a heat-proof cast iron baking tray (basically to keep the little buggers from falling through the grill).

This Braised fennel with preserved lemons couldn’t be simpler. Slice and chop the fennel and toss with a good glug of extra virgin olive oil. Finely chop the skin of one preserved lemon as well as the juice of the lemon & season well with salt & pepper. You can cook it in the oven for 40 minutes or so or utilise the barbecue if you already have that going and can multi-task in there.

I hope you love this recipe for Braised fennel with preserved lemons. Do let me know if you the recipe a try. I so hope that you will.

Don’t forget to rate the recipe if you’d be so kind, below. Just click on the stars to do so.

Nellie

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Braised fennel with preserved lemons

Braised fennel with preserved lemons

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Course: Side Dish, Salad

Cuisine: Mediterranean, Middle Eastern

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Servings: 6 as a side dish

Calories: 110kcal

Author: Nellie Kerrison | Relish Mama

Cost: $7

Equipment

• 1 Oven or Barbecue
• 1 Baking dish

Ingredients

• 2 large fennel bulbs with fronds
• 60 ml extra virgin olive oil
• Sea salt
• Freshly cracked black pepper
• 1 lemon juiced
• 1 preserved lemon flesh discarded, and skin diced or thinly sliced

Instructions

• Preheat oven or barbecue to 200oC.
• Remove the outer leaves of the fennel and cut in half. Cut a ‘v’ through the root on both halves of each fennel. Then discard this v shaped root. Reserve the fennel fronds for when you are serving. Tear these or roughly chop them.
• Slice the fennel into thin slices and then cut into large dice (or you can leave as slices of course too). Place the fennel in a baking dish with all the other ingredients.
• Cook in a preheated oven or barbecue for approximately 40 minutes or until tender, softened and coloured a little.
• Place on a serving platter and serve with the reserved fennel fronds.

Nutrition

Calories: 110kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 41mg | Potassium: 348mg | Fiber: 3g | Sugar: 4g | Vitamin A: 108IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg