Photo Credit: Jennifer Olson

Braised Fennel and Figs with Sweet Walnut Vinaigrette

A member of the celery and parsley family, fennel hails from the Mediterranean region. Its distinct aromatic flavor, reminiscent of licorice or anise, becomes more delicate when cooked. Tossing with a vinaigrette after braising and adding caramelized figs introduces another level of rich flavor.

By: Dina Deleasa-Gonsar

PRINT
Categories: , , Tags: , , , , ,

Share this Post

 

Braised Fennel and Figs with Sweet Walnut Vinaigrette

A member of the celery and parsley family, fennel hails from the Mediterranean region. Its distinct aromatic flavor, reminiscent of licorice or anise, becomes more delicate when cooked. Tossing with a vinaigrette after braising and adding caramelized figs introduces another level of rich flavor.
Course: Side Dish
Keyword: fennel, fig, mediterranean, vinaigrette, vitamin c, walnut
Servings: 6
Calories: 301kcal
Author: Dina Deleasa-Gonsar

Ingredients

Braised Fennel

  • 2 fennel bulbs, cut into quarters
  • 2 tablespoons butter or ghee
  • kosher salt and ground black pepper, to taste
  • 2 garlic cloves, chopped
  • 1 cup chicken or vegetable stock
  • ¼ cup orange juice

Figs

  • 8 large figs, cut in halves
  • 1 tablespoon butter
  • tablespoons roughly chopped walnuts, for garnish

Walnut Vinaigrette

  • ½ cup walnut oil
  • ½ cup orange juice
  • 1 teaspoon honey
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon fennel fronds, chopped

Instructions

  • Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into ó-inch-thick slices.
  • Melt butter in a 12-inch heavy skillet over moderately high heat; then brown fennel slices well, turning over once, 3–4 minutes.
  • Return heat to low. Season fennel with salt and pepper, adding in garlic. Stir to combine. Let fennel sauté 1 minute longer, until garlic is fragrant.
  • Add chicken stock and orange juice. Make sure fennel is covered; if not, add up to ¼ cup of water.
  • Cook covered, about 12 minutes, until fennel is tender. Remove from heat and drain. Let fennel cool.
  • Meanwhile, using same skillet, add 1 tablespoon butter. Once melted, add figs cut side down over medium-high heat. Sauté figs until they caramelize or turn brown, about 4 minutes. Set aside.
  • In a large bowl, whisk together vinaigrette ingredients.
  • Add fennel to bowl, and gently toss. Place fennel on a long serving tray or large shallow bowl. Add figs over top and garnish with chopped walnuts.

Nutrition

Calories: 301kcal | Carbohydrates: 13g | Protein: 3g | Fat: 27g | Sodium: 142mg | Fiber: 3g | Sugar: 4g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine

Reviews

There are no reviews yet.