BRAISED FENNEL WITH PEAS

Fennel and peas are one of my favourite combinations, this dish always reminds me of my grandmother who would send us around the corner to get some wild fennel for the peas. I like the ones with the rounder bulb, rather than the ones that are elongated, because to me they taste better and are less stringy, but both are delicious, so use whatever you can find and it’s fresh.

HERE IS WHAT YOU NEED:

2 large fennel bulbs

1 to 1 1/2 cup frozen peas

2 -3 tablespoons olive oil

water

salt

pepper

Slice off a thin slice from the bottom of the fennel (hard part). Cut off the top of the fennel where the tops meet the bulb part. Take off any tough, stringy or discoloured outer parts of the bulb. Discard all of the cut off parts except some of the fennel fronds (the feathery leafy tops).

Cut the cleaned bulb in half vertically and slice each half into 5 to 6 wedges (about 1/2 inch in size).

Wash and rinse the slices.

Put olive oil and fennel into a saucepan, add 1/2 cup water, then turn the heat to medium. Cook fennel slowly, turning it over few times, until just lightly golden. When liquid becomes low while cooking, add a bit of water at the time, so there is always some liquid in the pan.

Fennel is done when it looks “translucent” and it is fork tender (it will be slightly harder at the bottom end), this can take anywhere from 25 to 35 minutes, depending on the thickness and freshness, and when water is mostly absorbed. At that time add peas and cook until they are heated through (they should be bright green).

Add salt and pepper to taste and toss gently.

Transfer to a serving plate, sprinkle with reserved fennel fronds and serve straight away.

*For meatless dinner, I like to serve it on top of simple risotto. It is such a versatile dish that is also delicious alongside grilled or baked salmon, chicken or other meats.