Braised Fennel with White Wine and Parmesan
Tender, fan-shaped wedges glazed in butter and dry wine
Why This Recipe Works
Braising fennel transforms its sharp anise crunch into something remarkably mild and sweet. The key is using a tight-fitting lid to trap steam, ensuring the wedges soften completely before being glazed in a savory Parmesan finish.
Instructions
Melt the butter in a 12-inch nonstick skillet over medium heat until the foaming subsides.
Add the fennel, salt, and pepper to the skillet. Cook, stirring occasionally, until the fennel begins to soften and the edges just start to turn golden brown, about 5 minutes.
Pour in the wine and immediately reduce the heat to low. Cover the pan with a tight-fitting lid and simmer until the fennel is completely tender when pierced with the tip of a knife, about 10 to 12 minutes.
Remove the lid and increase the heat to medium-high. Cook until all the liquid has evaporated and the fennel is coated in a glossy, golden-brown glaze.
Sprinkle the Parmesan over the top of the fennel and serve warm, allowing the residual heat to melt the cheese slightly.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
