Braised Fennel

Ingredients

• 2 bulbs fennel (about 1/2 pound each, stalks discarded, fronds reserved to garnish)
• 1 cup water
• 3 Tablespoons olive oil (divided)
• 2 sprigs fresh thyme (plus 1/2 teaspoon minced)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon pepper
• 2 teaspoons lemon juice
• 1 teaspoon honey

Instructions

1. 1

   Leaving the core intact, halve the 2 bulbs fennel , then cut the halves into 1-inch thick wedges.

2. 2

   Arrange the fennel (cut side down) in a large nonstick skillet.

3. 3

   Add the water, 1 Tablespoon olive oil, the 2 sprigs fresh thyme, ½ teaspoon garlic powder, 1/2 teaspoon kosher salt and ¼ teaspoon pepper to the skillet and bring to a boil over medium-high heat.

4. 4

   Reduce the heat to medium and cover the skillet. Cook until the fennel is tender, about 8 minutes.

5. 5

   Uncover the skillet and continue to cook until the water has evaporated, 8-10 minutes longer.

6. 6

   Increase the heat to medium-high and cook until the fennel is browned, turning as needed, about 6 minutes longer.

7. 7

   Meanwhile, in a small bowl, whisk together the 2 teaspoons lemon juice, 1 teaspoon honey, remaining 2 Tablespoons olive oil and a pinch of salt.

8. 8

   Pour the vinaigrette over the finished fennel and garnish with the reserved fronds. Enjoy!