Fennel has always been something I’d order in a restaurant, and it almost always played a supporting role in salads and soups.

That all changed this year, when I learned how to locate the bulbous vegetable (and cousin to the carrot) in the produce aisle and prepare it at home. I’ve been adding it mostly to a one-pot turmeric chicken dish until I saw this recipe from Haaps & Barley.

Here, fennel is the star of its own side dish, and according to Jill, braising it will tone down the licorice notes (aka star-anise) and bring out its sweetness. When it’s ready, pair with something savory, like roasted chicken. I paired mine with an herb-crusted baked salmon filet.



By Haaps & Barley


1 tablespoon olive oil

2 bulbs fennel, stems removed and cut into quarters (with core still intact)

1/4 teaspoon salt, plus more to taste

1/8 teaspoon fresh cracked pepper, plus more to taste

2 tablespoons apple cider vinegar

1 lemon, juiced and zested (about 1 tablespoon)

2 sprigs thyme

1 bay leaf

2 cloves garlic, minced

1 tablespoon fennel fronds, roughly chopped

In a large saucepan, heat oil over medium-high heat. Add fennel in a single layer and cook until golden, 2-3 minutes each side. Season with salt and pepper.

To pan, add apple cider vinegar, lemon juice, zest, thyme, bay leaf, garlic, and enough water to just cover the fennel. Bring to a boil, reduce heat to low, cover with lid ajar, and simmer until most of the liquid is reduced and fennel is tender, 25-30 minutes. Every 10 minutes, remove lid and spoon braising liquid over fennel.

To serve, pile fennel onto a small platter or alongside a roast, sprinkle with fennel fronds, and season to taste with salt and pepper.

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For more from Haaps & Barley, check out Jill’s blog here.