WHY THIS RECIPE WORKS Braising fennel in the slow cooker is a hands-off way to infuse it with deep, savory flavor and give it a melting texture. Cutting the fennel into wedges turned out to be the key to evenly slow cooked fennel, and we made sure to braise it long enough to deliver uniformly tender but not mushy results. A combination of water, garlic, thyme, and juniper berries provided the seasoning base for this appealing side dish, and we finished it off with a simple orange-tarragon dressing. Don’t core the fennel bulb before cutting it into wedges; the core will help hold the layers of fennel together during cooking. You will need a 5-to 7- quart oval slow cooker for this recipe.
Serves: 4 to 6
Total time: 8 to 9 hours on low or 5 to 6 hours on high
INSTRUCTIONS:
- 2 garlic cloves, peeled and smashed
- 2 sprigs fresh thyme
- 1 teaspoon juniper berries
- Salt and pepper
- 2 fennel bulbs, stalks discarded, bulbs halved and cut into 1-inch wedges
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons grated orange zest plus 1 tablespoon juice
- 1 teaspoon minced fresh
- tarragon
INSTRUCTIONS:
- Combine 1 cup water, garlic, thyme sprigs, juniper berries, and ½ teaspoon salt in slow cooker. Place fennel wedges cut side down in slow cooker (wedges may overlap). Cover and cook until fennel is tender, 8 to 9 hours on low or 5 to 6 hours on high.
- Whisk oil, orange zest and juice, and tarragon together in bowl. Season with salt and pepper to taste. Using slotted spoon, transfer fennel to serving platter, discarding any garlic cloves, thyme sprigs, and juniper berries that stick to fennel. Drizzle fennel with dressing. Serve.
