Braised Fennel and Scallions


  • 2 bulbs of fennel, sliced from the bottom
  • 5 stems scallions
  • 2 tablespoons olive oil
  • 10 sprigs fresh thyme
  • 3/4 cup white wine
  • Sliced onion spice (pereg brand)
  • 1 tablespoon red wine vinegar
  • Zest of one lemon
  • Salt & pepper, to taste


  1. Heat a dutch oven pot with olive oil on a low flame.
  2. Place the scallions and fresh thyme inside, and let it sweat a bit, about 5 minutes. Then, add the white wine and let it reduce, about 7 minutes.
  3. Once the scallions start to brown, add the fennel, red wine vinegar, sliced onion spice, salt, and pepper. Cook until wine reduces, and fennel soften, about 30 minutes.
  4. Plate the fennel and scallions and season with lemon zest and serve.

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