Stop Ignoring Fennel! Try This Easy French Braised Fennel Recipe

Fennel is one of the most underrated vegetables, but when cooked using classic French techniques, it becomes incredibly tender, sweet, and mild. In this video step by step tutorial, we are making a classic French Braised Fennel (Fenouil Braisé), that is sure to please everyone.

By par-cooking, searing, and slowly baking the fennel quarters over a bed of carrots, onions, pork belly, and rich stock, the strong anise flavor softens, and the fennel takes on a melt-in-your-mouth, buttery texture. It is a versatile side dish that pairs wonderfully with roast pork, chicken, or fish.
If you want a vegetarian version, simply omit the pork belly and swap the beef stock for a high-quality vegetable stock.

📖 INGREDIENTS LIST
Fennel Bulbs: 3 large bulbs
Fennel Seeds: A pinch (optional, for extra depth)
Onion: 1, peeled and sliced
Carrot: 1, peeled and sliced
Bouquet Garni: 1 (aromatics wrapped in a piece of leek: celery, parsley, thyme, and bay leaf)
Pork Belly: 1 piece, cut into large cubes (omit for vegetarian)
Stock: 200ml to 250ml of Beef Stock (or Vegetable Stock)
Olive Oil: 2 to 3 tablespoons
Salt & Pepper: To taste

⏱️ TIMESTAMPS
0:00 - Why you should cook braised fennel
0:43 - Ingredients overview (and vegetarian substitutions)
1:44 - How to prep and cut fennel (saving the scraps)
4:05 - Step 1: Blanching the fennel (essential step to remove bitterness)
5:00 - Step 2: Searing the fennel quarters
6:07 - Step 3: Coloring the pork belly & sautéing aromatics
7:31 - Step 4: Assembling the dish & adding stock
8:32 - Step 5: Braising in the oven (cooking times & temperature)
9:23 - The finished dish & tasting
12:28 - Important tip on liquid reduction & adjustment