Braised Fennel with Peas Braised Fennel with Peas

Author: Canadian Living

This saucy side dish is a lovely accompaniment to pan-fried chicken breasts or fish fillets or grilled chops or steaks. We drain the bacon fat and add vegetable oil to reduce saturated fat and cholesterol. However, for a smoky bacon flavour, you can always omit the oil and drain off all but 1 tbsp (15 mL) of the bacon fat.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2004



Remove and reserve green fronds from fennel. Cut off and discard stalks. Cut fennel into 1/2-inch (1 cm) dice; set aside.

In large deep skillet or saucepan, fry bacon over medium-high heat until crisp, 3 to 5 minutes; remove with slotted spoon to paper towel?lined plate. Drain off fat.

Add oil to pan; fry fennel, onion, garlic, salt and pepper over medium heat until onion is softened, about 5 minutes.

Add stock, wine and thyme; bring to boil. Reduce heat, cover and simmer until fennel is tender, about 15 minutes. Add peas; simmer, covered, until peas are tender, about 10 minutes.

In small bowl, whisk lemon juice with cornstarch; stir into fennel mixture and simmer until thickened and bubbly, about 1 minute. Sprinkle with green onion, reserved fennel fronds and bacon.

Nutritional facts <b>Per serving:</b> about

  • Sodium 378 mg
  • Protein 10 g
  • Calories 229.0
  • Total fat 9 g
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 27 g


  • Iron 19.0
  • Folate 39.0
  • Calcium 7.0
  • Vitamin A 7.0
  • Vitamin C 42.0
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Braised Fennel with Peas