Description
Fennel is one of the most underrated vegetables, but when cooked using classic French techniques, it becomes incredibly tender, sweet, and mild. In this video step by step tutorial, we are making a classic French Braised Fennel (Fenouil Braisé), that is sure to please everyone.
By par-cooking, searing, and slowly baking the fennel quarters over a bed of carrots, onions, pork belly, and rich stock, the strong anise flavor softens, and the fennel takes on a melt-in-your-mouth, buttery texture. It is a versatile side dish that pairs wonderfully with roast pork, chicken, or fish.
If you want a vegetarian version, simply omit the pork belly and swap the beef stock for a high-quality vegetable stock.
Get the full Recipe: https://www.thefrenchcookingacademy.com/recipes/braised-fennel-with-bacon
📖 INGREDIENTS LIST
Fennel Bulbs: 3 large bulbs
Fennel Seeds: A pinch (optional, for extra depth)
Onion: 1, peeled and sliced
Carrot: 1, peeled and sliced
Bouquet Garni: 1 (aromatics wrapped in a piece of leek: celery, parsley, thyme, and bay leaf)
Pork Belly: 1 piece, cut into large cubes (omit for vegetarian)
Stock: 200ml to 250ml of Beef Stock (or Vegetable Stock)
Olive Oil: 2 to 3 tablespoons
Salt & Pepper: To taste
⏱️ TIMESTAMPS
0:00 - Why you should cook braised fennel
0:43 - Ingredients overview (and vegetarian substitutions)
1:44 - How to prep and cut fennel (saving the scraps)
4:05 - Step 1: Blanching the fennel (essential step to remove bitterness)
5:00 - Step 2: Searing the fennel quarters
6:07 - Step 3: Coloring the pork belly & sautéing aromatics
7:31 - Step 4: Assembling the dish & adding stock
8:32 - Step 5: Braising in the oven (cooking times & temperature)
9:23 - The finished dish & tasting
12:28 - Important tip on liquid reduction & adjustment
💡 KEY COOKING TIPS FROM THIS VIDEO:
Always Blanch the Fennel: Blanching the fennel quarters in boiling salted water for 5 minutes softens the tough exterior, removes potential bitterness, and tones down the aggressive raw anise flavor.
Don't Waste the Scraps: The stalks and outer leaves can be frozen and reused for stocks, stews, or stuffed inside a whole roasted fish.
Watch the Liquid Level: Avoid adding too much stock. Aim for 200ml to 250ml so the liquid can fully reduce into a rich, glossy glaze rather than a thin soup.
🔗 LINKS & RESOURCES
Watch Next: Grilled Fennel Provence Style (Perfect for Fish!) - https://youtu.be/8FaJxMDTd1U?si=TCmUfFyty6SHJTEL
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