Inspired by: Finocchi brasati
- All year
Braised Fennel with Orange & Herbs
- Serves
- 4
- Portion
- ≈150 g
- Time
- 40 min
- Texture
- Very soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Fennel bulb | 2 large bulbs, wedges | 600 g | 3000 g | |
| Extra-virgin olive oil | 1½ tbsp | 20 g | 100 g | |
| Orange / kinnow | juice of 1 | 80 g | 400 g | |
| Vegetable stock (no onion–garlic, home-made) | ¾ cup + 1 tbsp | 200 ml | 1000 ml | |
| Dried herbs (thyme, oregano, rosemary, herbes de Provence) | ½ tsp thyme | 1 g | 5 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Parmesan (aged — small amounts) | 1½ tbsp | 15 g | 75 g |
Method
How to cook it
Step 1: Brown fennel wedges lightly in oil.
Step 2: Add orange juice, stock and thyme; cover; braise 25 minutes until very soft.
Step 3: Uncover to reduce; season; finish with Parmesan.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromButter-gratin→Toolive-oil braise
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