Braised Fennel Latvian Style

Ingredients

In this Latvian adaptation, the original French braised fennel recipe is enhanced with the addition of traditional Latvian spices and flavors. The dish incorporates local ingredients to create a unique and distinct flavor profile that is characteristic of Latvian cuisine. The cooking technique remains the same, with the fennel bulbs slowly braised to perfection, but the spices and seasonings used are adapted to suit the Latvian palate. We alse have the original recipe for Fenouil braisé, so you can check it out.

• 4 fennel bulbs, trimmed and halved lengthwise 4 fennel bulbs, trimmed and halved lengthwise
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dill seeds 1 teaspoon dill seeds
• 1 cup vegetable broth 1 cup vegetable broth
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 2g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe skillet, melt the butter over medium heat.
3. 3.
   Add the sliced onion and minced garlic to the skillet and sauté until softened.
4. 4.
   Sprinkle the caraway seeds and dill seeds over the onions and garlic, and cook for an additional minute to release their flavors.
5. 5.
   Place the fennel bulbs, cut side down, in the skillet and cook until lightly browned.
6. 6.
   Flip the fennel bulbs and pour the vegetable broth over them.
7. 7.
   Drizzle the honey over the fennel and season with salt and pepper.
8. 8.
   Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
9. 9.
   Braise the fennel for 30-40 minutes, or until the bulbs are tender when pierced with a fork.
10. 10.
    Remove from the oven and serve hot.

Treat your ingredients with care...

• Fennel bulbs — Make sure to trim the fennel bulbs and remove any tough outer layers before cooking. This will ensure that the fennel becomes tender and enhances its flavor.

Tips & Tricks

• For an extra burst of flavor, sprinkle some freshly chopped dill over the braised fennel before serving.
• If you prefer a sweeter taste, you can increase the amount of honey used in the recipe.
• Serve the braised fennel as a side dish to roasted meats or grilled fish for a complete meal.

Serving advice

Serve the braised fennel hot as a side dish or as a main course accompanied by a fresh salad and crusty bread.

Presentation advice

Arrange the braised fennel bulbs on a platter, drizzle some of the flavorful broth over them, and garnish with a sprig of fresh dill for an elegant presentation.