BRAISED FENNEL WITH OLIVES

BRAISED FENNEL WITH OLIVES image

Yield 4 servings

Number Of Ingredients 9

1 to 2 fennel bulbs, about 1 1/2 pounds
1 tablespoon olive oil
1 medium onion, finely chopped
3/4 cup water
1/4 teaspoon kosher salt
1/2 teaspoon fennel seed, crushed
1/4 cup Kalamata olives, pitted
1/2-inch strip lemon zest, finely slivered
Pepper to taste

Steps:

With a vegetable peeler, remove any fibrous strings from the fennel. Slice the vegetables lengthwise into 1/4-inch slices. Cut the slices crosswise into 1-inch pieces. In a 10-inch skillet, over moderate heat, combine the olive oil and onion. Cover and cook, stirring occasionally, until the onion is translucent; about 5 minutes. Add 3/4 of the diced fennel, the water, fennel seed, and salt. Bring to a boil, reduce the heat, cover and simmer until the vegetables are tender and most of the liquid has evaporated, about 20 minutes. Stir in the reserved fennel, olives, and lemon zest. Season with salt and pepper to taste and serve at once.