Braised Fennel with Harissa and Yoghurt Sauce
Try this one-pan braised cooking technique next time you wonder how to cook the fennel in your Oddbox! The tender cooked fennel with creamy yoghurt sauce makes the perfect side dish.
Substitutes:
- No honey? Use maple syrup or agave syrup instead.
- Vegan? Use vegan yoghurt instead.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
2 Fennel
1 tbsp Unsalted butter / Vegan butter
1 tbsp Olive oil
200 ml Vegetable stock
1 tbsp Honey
200 g Greek yoghurt / Vegan yoghurt
1 tbsp harissa (or to taste)
1 tbsp Parsley (chopped)
Recipe:
- Add the butter and a drizzle of olive oil to a frying pan. Cut the fennel into wedges and lay them in one layer in the large frying pan. Reserve the fronds. Season with a pinch of both salt and pepper, and set over a medium-high heat. Cook for 10 minutes, turning halfway through, until lightly browned all over.
- Drizzle the fennel with the honey and pour in the stock, bring to the boil, then reduce to a simmer cover and cook gently for 15-20 minutes, or until the fennel is tender.
- Roughly chop together the reserved fennel fronds and parsley. Set aside.
- Remove the lid and increase the heat; cook for 3-4 minutes or until most of the liquid has evaporated and the sauce has thickened. Set aside to cool slightly.
- Spoon the yoghurt onto a platter and ripple in the harissa. Lay the fennel wedges on top, spoon over the sauce, and scatter over the chopped herbs. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days.
Leftovers
Soup: add the leftover braised fennel into a food processor along with stock and blend until smooth. Serve with a dollop of yoghurt, freshly chopped parsley and crusty bread. Stir fry: roughly chop the leftover braised fennel and add to your noodle or rice stir fry recipes. Fennel and miso work well together. Frittata, omelette or scrambled eggs: roughly chop the leftover braised fennel and add to your egg recipes. Pasta salad: roughly chop the leftover braised fennel and add to cooked pasta with other chopped vegetables such as tomatoes and sweetcorns.
