Ingredients (serves four):

3 fennel bulbs (each 300g)
4 garlic cloves
50 ml olive oil
50 ml white wine
1 orange (organic) 

4 sprigs of thyme
60g nuts (e.g. walnuts, almonds or pine nuts)
Freshly ground salt and pepper
(A little Parmesan as desired)


Clean the fennel bulbs and, depending on their size, halve or quarter them. Place the fennel in a Staub Chistera roasting pan (24 cm). Add the olive oil and slowly heat the pan.

Preheat the oven to 220°C (upper/lower heat). Briefly and intensely fry the fennel on all sides. At the end, add the crushed garlic. Wash the orange, peel a section of it and also add the peel. Halve the orange and squeeze the juice over the fennel.

Pour in the white wine and distribute the thyme over the fennel and season with salt and pepper. Place the STAUB Braiser with Chistera Drop-Structure in the preheated oven and cook covered with the lid for around 45 minutes.

Remove the lid around 10 minutes before the end. The fennel should be golden brown and al dente. In the meantime, roast the nuts in a small pan.

You can also, as desired, sprinkle a little freshly grated Parmesan over the fennel and then briefly gratinate.

Sprinkle the roasted nuts over the fennel and serve with bread and salad or as a side dish to fish, poultry or vegetarian dishes.

Shop The Product Used To Make The Recipe


STAUB 28cm Round Cast Iron Sauté Pan With Chistera Lid Graphite Grey

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ZWILLING 10cm Paring Knife

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ZWILLING Medium Bamboo Chopping Board

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STAUB Black Silicone Turner

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