Pan-Braised Fennel with Parmesan
Tender bulbs caramelized in white wine and finished with sharp cheese
Why This Recipe Works
Braising fennel in white wine transforms its sharp, licorice-like bite into a mellow sweetness. This one-pan method uses a tight lid to steam the bulbs until tender before a final sear develops a golden, caramelized crust.
Instructions
Melt the butter in a 12-inch nonstick skillet over medium heat until the foaming subsides. Add the fennel slices in a single layer and season with salt and pepper.
Pour in the wine and cover the skillet tightly. Simmer for 15 minutes, allowing the fennel bulbs to soften in the steam.
Flip the fennel slices over and continue to simmer, covered, for about 10 minutes. The liquid should be mostly absorbed and the fennel should start to turn golden.
Turn the fennel once more and cook uncovered until the second side is deeply golden and caramelized, about 4 minutes.
Transfer the fennel to a serving platter and sprinkle with Parmesan while still hot so the cheese melts slightly. Serve warm when the fennel is tender.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
This dish is best served immediately to maintain the texture of the caramelized crust.
