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Braised Fennel

Naturopath Lauren Glucina
A sweet and lightly spiced side dish. 
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side
Cuisine Gluten free, Vegan, Vegetarian
Servings 2
Calories 160 kcal


  • 1 large shallot sliced
  • 1 clove garlic sliced
  • 2 fennel bulbs sliced thin
  • 1 inch fresh ginger peeled and sliced
  • ½ medium sized red chilli chopped
  • handful of coriander chopped
  • 1 tablespoon coconut oil
  • 2 teaspoons balsamic vinegar


  • Lightly brown the shallot and garlic in coconut oil.
  • Add finely chopped fennel, ginger, chilli and coriander, give it a good mix and let cook for five minutes, stirring often on low-medium heat.
  • Add a splash of quality balsamic vinegar and put the lid on, leave to braise for five to ten minutes.
  • Serve with the mushrooms and one great big raw green salad – always take a raw salad with cooked foods – the live enzymes will help to digest the rest of the meal for you.


Calories: 160kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 6gSodium: 127mgFiber: 8gSugar: 11gCalcium: 120mgIron: 2mg
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