35 Min

• 1 Fennel Bulb
• ½ Granny Smith Apple 
• 1 Tbsp Olive Oil
• ⅓ cup Dry White Wine
• ¼ cup Vegetable or Chicken Broth
• 2 cloves Garlic, minced
• 1 tsp Fresh Thyme Leaves
• Sea Salt and Black Pepper
• 1 tsp Butter (optional)
• Grated Parmesan Cheese, for garnish (optional)

Trim stalks and fronds from fennel. Cut bulbs into wedges, keeping core intact to hold wedges together.

Peel and core apple, then cut into thin wedges. In large, deep skillet or sauté pan, heat olive oil over medium heat.

Add fennel and apple to skillet. Sauté 5-7 minutes, or until they start to soften and brown slightly.

Stir in minced garlic and fresh thyme leaves. Sauté an additional minute, allowing flavors to meld.

Pour in white wine and broth. Season with sea salt and black pepper, to taste. Bring mixture to gentle simmer.

Reduce heat to low, cover skillet, and let fennel and apple braise 20-25 minutes. Stir occasionally to ensure even cooking.

When fennel and apple wedges are tender and liquid has reduced to a flavorful sauce, remove skillet from heat.

Optionally, stir in a tablespoon butter to add richness to sauce.

Serve wine-braised fennel with apple as side dish or bed for roasted meats. You can garnish with grated Parmesan cheese for an extra layer of flavor.