Going through my Recipe Archive, I have realised that I don’t have as many side dish recipes as I should! So today I will share with you a very quick and delicious side dish, perfect to accompany both meat (especially pork) and fish: Braised Fennel with Red Wine Vinegar. It is a dish my mum would often make in winter. My parents love fennel, so I had a lot of it growing up. This is my favourite way to eat it, as it is still crunchy, but the strong fennel taste is mitigated by the vinegar and all the flavours combine in a delicious way! Enjoy!
Braised Fennel with Red Wine Vinegar
Braised Fennel with Red Wine Vinegar - a very easy side dish perfect to accompany meat or fish!
- 1 big fennel
- 2 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- Salt to taste
Horizontally slice the fennel in 0.5 cm – 0.2 inch slices.
Put it in a pot with the extra virgin olive oil. Put it on a medium fire, add salt, cover and let it cook for about 10 minutes.
Add the vinegar, cover and cook for another 5 minutes. The fennel has to be cooked, but still quite crunchy.
Serve at room temperature.