Braised Fennel Parmesan

I used to walk right past fennel at the market, mistaking it for overgrown celery with a weird haircut. Then a neighbor brought over braised fennel as a side to Sunday dinner, and I couldn't stop eating it. The soft, golden wedges were sweet and savory at once, draped in melted Parmesan that clung to every tender bite.

The first time I made this for my in-laws, I worried the fennel flavor would be too strong. Instead, my mother-in-law scraped the pan clean with bread and asked if I'd made it with butter. I hadn't, just good olive oil and time, but I let her believe I had a secret.

Ingredients

• Fennel bulbs: Look for firm, pale bulbs with no brown spots, and don't toss the fronds, they make a lovely garnish if you want to skip the parsley.
• Onion: Totally optional, but it adds a gentle sweetness that rounds out the fennel without competing with it.
• Vegetable broth: This is what makes the fennel melt into itself, so use a broth you'd actually want to sip.
• Olive oil: A fruity extra virgin works beautifully here, coating the fennel and helping it caramelize before the braise.
• Parmesan cheese: Freshly grated is non-negotiable, the pre-shredded stuff won't melt the same way and tastes like cardboard.
• Parsley and lemon zest: A bright finish that cuts through the richness and makes the whole dish feel lighter.

Instructions

Get the fennel golden:

Heat olive oil in your skillet and lay the fennel wedges flat, letting them sizzle undisturbed for a few minutes until they turn honey-colored on one side. Flip them gently so they don't fall apart.

Season and add broth:

Sprinkle salt, pepper, and red pepper flakes over the fennel, then pour in the broth and watch it bubble up around the edges. Lower the heat, cover, and let everything simmer until the fennel is so tender a fork slides through like butter.

Concentrate the flavors:

Once the fennel is soft, take off the lid and turn up the heat to boil off any watery broth that's left. You want just a glossy coating on the bottom of the pan.

Melt the Parmesan:

Scatter the grated cheese over the fennel, cover again for a couple of minutes, and let the residual heat turn it into a creamy, golden layer. Finish with parsley and lemon zest right before serving.

Save

One winter evening, I served this alongside roasted chicken and my friend asked if it was some kind of fancy onion. When I told her it was fennel, she admitted she'd always thought fennel tasted like black licorice and had avoided it for years. Now she makes this recipe once a week and texts me photos of her Parmesan-crusted wedges.

What to Serve It With

This pairs beautifully with anything roasted, especially chicken thighs or salmon, where the fennel's sweetness balances out crispy, savory skin. I've also spooned it over creamy polenta and called it dinner, letting the Parmesan melt into the grains. It's elegant enough for a dinner party but simple enough to make on a Tuesday when you want vegetables that don't taste like an afterthought.

How to Pick and Prep Fennel

Choose bulbs that feel heavy and solid, with tightly layered stalks and no flowering tops, which means they're past their prime. Trim off the stalks and fronds, then cut the bulb in half through the root and slice into wedges, keeping a bit of the core attached so they hold together during cooking. If the outer layer looks tough or bruised, peel it off and save it for stock.

Storage and Leftovers

Leftovers keep in the fridge for up to three days and reheat beautifully in a covered skillet with a splash of broth to revive the moisture. I've eaten cold fennel straight from the container for breakfast, draped over toast with a runny egg, and it was shockingly good. The Parmesan hardens a bit when chilled, but a minute in a warm pan brings it back to life.

• For richer flavor, add a splash of white wine when you pour in the broth and let it reduce slightly.
• Swap Parmesan for Pecorino Romano if you want a sharper, saltier bite.
• Garnish with fennel fronds instead of parsley for a full-circle moment that looks restaurant-pretty.

Save

This dish taught me that vegetables can be the main event if you give them enough time and attention. Now every time I see fennel at the market, I grab two bulbs and know exactly what I'm making for dinner.

Questions & Answers

→ How do you prepare the fennel before cooking?

Trim the fennel bulbs and cut them into wedges for even braising and tenderness.

→ What is the purpose of braising the fennel?

Braising softens the fennel and concentrates its natural sweetness while infusing flavors from the olive oil and broth.

→ Can I substitute Parmesan with another cheese?

Pecorino Romano can be used for a sharper cheese note, adding a different but complementary flavor.

→ Is this dish suitable for gluten-free diets?

Yes, the braised fennel with parmesan is naturally gluten-free.

→ What optional ingredients enhance the flavor?

Adding a splash of white wine to the broth or sprinkling lemon zest before serving brightens and deepens the flavor.

→ What tools are needed to make this dish?

A large skillet or sauté pan with a lid, a sharp knife, cutting board, and a grater for the cheese.