Wine Braised Fennel with Apples

This is an easy, yet elegant side dish that could adorn a holiday meal, or any other meal as well.

Serving Size: 4

Ingredients:

• 28 ounces fennel bulbs
• 1 tablespoon cooking oil
• 1 cup vegetable bouillon
• 1½ cups dry white wine, divided
• 1 cup soy yogurt
• 1 small yellow onion, sliced
• 1 apple, cored, peeled and sliced
• 1 clove garlic
• pinch white pepper
• pinch nutmeg
• pinch freshly ground black pepper
• 2 pinches ground fennel seeds
• pinch ground cardamom

Directions:

1. Slice the fennel in bite sided strips, reserving some fronds as garnish.
2. Slice the onion in similar slices.
3. Mince the garlic
4. Heat the oil in a large frying pan.
5. Saute the onion until it begins to soften
6. Add the fennel and sauté.
7. Add the vegetable bouillon and braise the fennel.
8. Add the minced garlic and fennel powder.
9. When the vegetable bouillon cooks off, add 3/4 cup white wine and turn the heat down to continue braising the fennel until it is al dente.
10. In a smaller sauce pan, add the soy yogurt and the rest of the white wine.
11. Add a pinch of salt, the ground cardamom and a pinch of ground fennel. Stir to mix well and heat the mixture
12. As the fennel become soft, peel and slice the apple and add the slices to the fennel.
13. Add the yogurt mixture to the fennel and apples and stir to mix well
14. Serve the dish garnished with a bit of freshly ground black pepper, nutmeg and some fresh fennel fronds.