Braised fennel with olives and oranges from Root to Leaf: A Southern Chef Cooks Through the Seasons (page 26) by Steven Satterfield

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Notes about this recipe

  • Eat Your Books

    Can substitute spring onions for leeks.

  • babyfork on April 28, 2025

    I followed the recipe, but added baby artichokes to the mix. I was using very small baby fennel and was surprised that, after cooking for the recommended amount of time, it was not tender at all. I ended up increasing the temp and cooking for another 30 minutes, and it still wasn't very tender. I liked the "broth" and the flavor was good, but next time I would cook at a higher temp from the start.

  • bching on September 16, 2023

    This dish was truly delicious but I will slice the fennel thinner next time. I served it with some ventresca tuna which I will definitely do again.

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