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Simple Wine Braised Celery and Fennel Recipes

I like this more upscale version of braised celery too. The lovely anise flavor of the fennel makes this a perfect dish to serve with grilled or pan broiled tuna or salmon as a simple lunch recipes.


Makes 6 to 8 servings

  • 8 large ribs celery, trimmed and cut into 3 inch lengths

  • 1 large bulb fennel, stem and stalks trimmed, halved vertically and sliced lengthwise 1/4 inch thick

  • 2 tablespoons butter

  • 1/2 cup dry white wine

  • 1/2 teaspoons dried chervil

  • Salt and freshly ground black pepper to taste

  1. Arrange the celery and fennel in a large skillet. Dot with the butter. Pour in the wine and season well with the chervil, salt and pepper. Bring to a boil over medium heat. Cover partially and simmer over low heat until the fennel is tender when pierced with a fork, about 20 minutes. Remove the cover, raise the heat to medium and boil until only 3 tablespoons of liquid remains, 3 to 4 minutes. Serve very hot, spooning the sauce over the vegetables.

  2. Variation: for more of an anise flavor, add 1 teaspoon anisette or Sambucca liqueur to the pan when the cover is removed to reduce the sauce.

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