Braised Fennel Parmesan (Printable)

Slowly braised fennel in olive oil and broth, topped with melted parmesan and fresh parsley.

# What You'll Need:

→ Vegetables

01 - 2 large fennel bulbs, trimmed and cut into wedges
02 - 1 small onion, finely sliced (optional)

→ Liquids

03 - 1 cup vegetable broth
04 - 2 tablespoons extra virgin olive oil

→ Seasonings

05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Finishing

08 - 1/2 cup freshly grated Parmesan cheese
09 - 1 tablespoon chopped fresh parsley
10 - Zest of 1/2 lemon (optional)

# How To Make:

01 - Warm olive oil in a large skillet or sauté pan over medium heat.
02 - Add fennel wedges and onion if using in a single layer; cook for 4 to 5 minutes, turning once until lightly golden on both sides.
03 - Sprinkle sea salt, black pepper, and red pepper flakes over vegetables.
04 - Pour in vegetable broth, reduce heat to low, cover, and simmer for 25 to 30 minutes until fennel is tender and most liquid evaporates.
05 - Remove lid, increase heat to medium-high, and cook for 2 to 3 minutes to concentrate remaining liquid.
06 - Evenly sprinkle Parmesan cheese over fennel, cover, and let sit for 2 minutes until cheese melts.
07 - Top with chopped parsley and lemon zest before serving.

# Expert Tips:

01 -
  • It transforms fennel from intimidating to irresistible, coaxing out a mellow sweetness you never knew was hiding in there.
  • The dish looks fancy enough for company but requires almost no effort, just patience while it simmers.
  • Parmesan melts into a golden, salty blanket that makes even picky eaters ask for seconds.
02 -
  • Don't rush the simmer, fennel needs slow, gentle heat to turn sweet and silky instead of fibrous and sharp.
  • If the broth evaporates too fast, add a splash more and lower the heat, you don't want scorched fennel stuck to the pan.
  • Use a lid that fits snugly so steam doesn't escape and dry everything out before the fennel is tender.
03 -
  • If your fennel wedges are thick, slice them thinner so they cook evenly and don't stay crunchy in the center.
  • A heavy-bottomed skillet distributes heat better and prevents hot spots that can burn the fennel before it braises.
  • Grate the Parmesan right before you need it, it melts faster and tastes infinitely better than anything from a bag.

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