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Braised fennel, carrot, cannellini beans Fennel is a wonderful vegetable that is often overlooked due to its toughness and strong flavors. Braising is a way to soften the strong qualities of this tough root vegetable. Fennel is very aromatic and flavorful and it becomes so soft and tender when braised. I love the subtle flavor of braised fennel, it is a seasonal favorite of mine.  In this hearty dish, I braise fennel with carrots, red onion, and cannellini beans. It is wonderful served with crusty bread and is perfect one dish dinner. It is especially wonderful for a no-fuss weeknight dinner at the cusp of autumn.

Other incredible fennel ideas include:
1 medium fennel bulb, halved lengthwise and cut into 1/4" thick slices
1/2 bunch of carrots, peeled and sliced thinly
1 medium red onion, halved and sliced into 1/4" slices
1/4 tsp crushed red pepper
1 can of cannellini beans (15 oz), rinsed and drained
1 cup vegetable broth, low sodium
2 tsp chopped oregano

Heat a large cast iron skillet over medium high heat. Add 2 tbsp olive oil. Add red onion and crushed red pepper, saute for 5-7 minutes stirring occasionally until tender.

Add fennel and carrot slices, stirring occasionally and cook for another 5 minutes. Add beans, chopped oregano, salt and pepper, stirring to coat well. Stir in vegetable broth and cook until liquid reduced by a half, about 3 minutes. Stir in red wine vinegar and remove from heat. Serve hot with toasted bread slices. Garnish with oregano. Past Plates and Pours What to eat now