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Braised Fennel with Parmesan Recipe

Italian · Side dish · 45 min total

This elegant yet simple side dish transforms fennel into a tender, caramelized delight with a nutty Parmesan crust. Perfect alongside roasted meats or as a vegetarian main.

Ingredients

• 2 large fennel bulbs (about 1 lb each), trimmed and cut into 1/2-inch wedges (fronds reserved)
• 2 tablespoons olive oil
• 1/2 cup vegetable or chicken broth
• 1/4 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon unsalted butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add fennel wedges in a single layer (work in batches if needed) and cook without moving for 4-5 minutes until golden brown. Flip and cook another 3-4 minutes.
2. Add broth, wine, salt, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and braise for 20 minutes until fennel is tender when pierced with a knife.
3. Uncover and increase heat to medium-high. Cook 3-4 minutes until liquid reduces to a syrupy glaze, turning fennel occasionally.
4. Sprinkle Parmesan over fennel, dot with butter, and remove from heat. Cover and let stand 1-2 minutes until cheese melts. Garnish with reserved fennel fronds and serve.

Tips

• For a vegetarian version, use vegetable broth and omit butter or use plant-based butter.
• Serve alongside roast chicken, pork, or fish, or over pasta for a light main course.
• Leftovers can be reheated gently in a skillet or microwave.

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