Braised Fennel with Parmesan
Tender, caramelized fennel bulbs finished with a salty crust of Parmesan.
Why This Recipe Works
Braising fennel in white wine transforms its sharp anise flavor into something mellow and sweet. This technique uses a tight-fitting lid to steam the bulbs until tender before a final sear concentrates the sugars.
Instructions
Melt the butter in a 12-inch nonstick skillet over medium heat until the foaming subsides.
Add the fennel wedges in a single layer, then season with the salt and pepper. Pour in the wine, cover the skillet tightly, and simmer for 15 minutes.
Turn the fennel slices over and continue to simmer, covered, until the fennel is nearly tender and has absorbed most of the liquid, about 10 minutes—the vegetables should just be starting to turn golden.
Turn the fennel slices one last time and cook uncovered until the second side is deeply golden, about 4 minutes.
Transfer the fennel to a serving platter and sprinkle with Parmesan; serve immediately while the cheese is just beginning to melt.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container for up to 3 days and reheat in a skillet to refresh the edges.
