Baked Fennel in White Wine and Garlic

This week I made a medieval dish (Western European, pre 14th Centrury). I found the recipe in this cookbook of vegetarian medieval recipes. I had never attempted to create food from this time period before, but reading through the cookbook had me really excited and inspired. Back then, even with such a small fraction of equipment and ingredients available to them, they still created these beautiful, hearty and flavourful dishes.

This dish is really fragrant, and almost floral, due to the fennel and honey. It makes a stellar side dish.

**Feel free to click on the red links for photo references**

INGREDIENTS

  • 2 large bulbs of fennel, quartered
  • 2 shallots, minced
  • 2 cloves of garlic, minced
  • 3 tbsp butter (substitute: olive oil)
  • 1/2 cup white wine (I used pinot grigio)
  • 1/2 cup vegetable stock (I used my homemade broth)
  • 1 tbsp honey (substitute: agave syrup)
  • 1/2 tsp mustard seeds
  • 1 stem of fennel fronds (garnish)
  • salt and pepper to taste
  1. Preheat the oven to 350F. In a baking dish, mix all ingredients together, and mix by hand.
  2. Cover in foil and bake for 30 min on middle rack until browned and tender.
  3. Garnish with fennel fronds and enjoy 🙂

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One Comment

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  1. Okay, so I made several glasses of this recipe in order to get a good white wine buzz going, but all that happened was I had some incredibly delicious baked fennel with white wine and garlic. 3/10. Would never drink this again.

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