Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Skillet-Braised Fennel 3.8 (26) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised. Ingredients 4 medium bulbs fennel 1 ½ tablespoons unsalted butter 1 teaspoon sugar 1 or 2 cloves garlic, sliced thin ¼ cup fresh orange juice 1 cup water Salt and freshly ground pepper Flat-leaf parsley leaves, as garnish Directions Trim the tops of the fennel bulbs; cut bulbs in half lengthwise. Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn. Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately. Print