Leeks are an underrated bunch here in the U.S. We take a clue from the French and transform the humble vegetable into a full-flavored and elegant side dish.
Why This Recipe Works
We prepared the fennel for our braised fennel recipe by trimming the stalks, halving the fennel lengthwise, and then cutting each half in four wedges. We decided to brown the fennel on their cuts sides only, thereby eliminating the need to flip, but first we sprinkled sugar into the skillet before adding the fennel—the sugar’s caramelization was compensation for flavor lost by browning the fennel on only the cut sides. For braising liquids for our braised fennel recipe, we liked a combination of chicken broth and white wine—the broth gave the sauce backbone while the wine added acidity—and we threw in some thyme for savory herbal notes.
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