Recipes

Low-Carb Lemon Braised Fennel Steaks

With Caper Pepper Jus and Israeli Couscous

This lemon braised fennel steaks embodies everything we love about a good vegetable side dish. It’s quick and easy to prepare, so you can focus on making the rest of the meal, and the flavors are simple and clean.

The beautifully braised fennel makes for an inviting side dish serve with Caper Pepper Jus and Israeli Couscous. An unexpected way to dress up this spring vegetable!

Don’t take my word for it, try it yourself!

Lemon Braised Fennel Steaks

Nicole Kearsley
The fennel is so underrated. It’s beyond every other vegetable delicious. This low-carb side dish might remind you of why you like rustic Italian food!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine Italian, Vegan
Servings 2 Servings

Ingredients
  

  • 2 bulbs Fennel
  • 1 head Garlic
  • 1 bunch Oregano Fresh
  • 2 ounces Red Peppers Roasted
  • 1 Lemon
  • 2 tablespoons Capers
  • 1 packet Turbinado Sugar
  • 2 tablespoons White Balsamic Vinegar
  • 1 packet Vegetable Broth Concentrate
  • 1 cup Whole Wheat Israeli Couscous
  • 4 ounces Baby Spinach
  • 11 teaspoons Olive Oil 3 tbsp + 2 tsp
  • 1 teaspoon Salt & Pepper

Instructions
 

  • Place a large pot of salted water on to boil. Cut each fennel bulb into quarters, from top to bottom. Set aside 4 cloves of garlic for the Creamy Red Pepper Rotini. 
  • Gently crush the remaining garlic cloves with the side of a knife, leaving them as intact as possible, and remove the peels. Pick the oregano leaves. Finely chop the roasted red peppers. Zest and halve the lemon.
  • Place a large skillet over medium-high heat with 2 tbsp olive oil. Once hot, add the fennel, sprinkle with salt, and cook until well browned on all sides, about 5 to 7 minutes. 
  • Transfer the fennel to a plate. Add 1 tbsp olive oil and the garlic cloves to the skillet, then reduce heat to medium. Cook, tossing occasionally, until golden and softened about 2 to 3 minutes.
  • Return the fennel to the skillet and add the oregano, roasted red peppers, juice from half the lemon, capers, turbinado sugar, white balsamic vinegar, and a pinch of salt and pepper.
  • Add the vegetable broth concentrate and 1 cup water. Bring to a boil, reduce heat to low, and cover the skillet. Cook, stirring occasionally until the fennel is tender and the caper pepper jus has reduced by half, about 10 to 12 minutes.
  • Add the whole wheat Israeli couscous to the large pot, stir, and cook until al dente, about 8 to 10 minutes. Drain (do not rinse) and return to the pot.
  • Add 2 tsp olive oil and the baby spinach to the couscous, and stir over low heat until the spinach is just wilted about 2 to 3 minutes. Add the lemon zest and season with salt and pepper.
  • Taste the braising liquid and add salt and pepper to taste. Divide the couscous between large plates and top with braised fennel. Spoon caper pepper jus over the entire dish.

Notes

MAKE IT MORE BEAUTIFUL: Simply use tricolor couscous. It’s just the same but even prettier!
FOR MORE FLAVOR: Simply use the entire bulb of garlic.
*SUGAR NOTE: 1 packet of sugar is equal to 1 teaspoon.
**VEGETABLE BROTH CONCENTRATE: use 1 cup vegetable broth for the 1 packet of vegetable broth concentrate & 1 cup water.
***FRESH OREGANO: You can substitute 1 teaspoon of dried oregano for the fresh oregano.
****SERVING: This recipe has 13 grams of protein for each serving!
Keyword plant based, vegan
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