Braised Fennel
Tender, sweet braised fennel with golden edges, topped with crunchy breadcrumbs, fresh herbs, and Parmesan. Skip the topping ad serve straight from the pan if preferred. A simple stovetop side dish perfect with chicken, fish, grilled meat, and roasts.
Servings: 4
Calories: 206kcal
Equipment
- large wide shallow pan such as a 12" skillet or brasier, with lids.
- 1 quart shallow casserole or baking dish
Ingredients
- 2 pounds fennel bulbs 3-4 small to medium bulbs
- 1 ½ tablespoons olive oil avocado oil
- 1 ½ tablespoons unsalted butter
- 1 large garlic clove finely chopped or microplaned
- ¼ cup dry white wine
- ¾ cup low sodium chicken broth or vegetable broth
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2-3 tablespoons panko, crushed croutons, or toast breadcrumbs
- 2-3 tablespoons finely grated Parmesan cheese
Optional garnishes
- 1 tablespoon fresh chopped parsley for garnish, optional
- 1 teaspoon fresh chopped tarragon for garnish, optional
- 1 small lemon for zest for garnish, optional
Instructions
Prep the fennel
- Trim off the top stalks and save some fronds for garnish. Cut the bulb in half then into wedges, leaving the root end intact so the wedges hold together.
Sear the wedges
- over medium to medium high heat, heat the pan then add the butter and olive oil. When melted and bubbly, add the fennel wedges cut side down cook until brown until golden on one side, then turn and brown on the other cut side. Be sure the wedges lay flat in the pan. If you have more than will fit, do in batches, or save the extra pieces for using another way. Add the garlic and cook 30 seconds.
- Add the wine and deglaze the pan. When mostly cooked down, add the broth, and sprinkle with salt and pepper. Cover and turn heat down to medium low, and cook until the fennel is tender when pierced through with the tip of a paring knife.
Finish and serve (two options)
- Uncover the fennel and reduce the braising liquid into a glossy pan sauce that clings. Serve right away sprinkled with herbs and lemon zest if using. For the crunchy finish. Heat your oven broiler with the rack in the middle. Arrange the fennel wedges in a shallow 1 quart baking dish. Scatter the breadcrumbs and parmesan over the top and broil about 2 minutes, just until browned. Do not walk away from the broiler, it goes quickly.
Notes
How to Buy Fennel for This Recipe
Fennel varies a lot from store to store. Some bulbs are small, others are large, and the amount of stalks and fronds left attached can differ widely—so the bulb “count” or weight isn’t always a reliable guide. Start with 3–4 small to medium fennel bulbs. After trimming and cutting into wedges, you want enough fennel to fill your pan in one snug layer. The wedges should sit flat side-by-side, not piled on top of each other. In a 12-inch braiser or large skillet, that’s usually about 1½ pounds of trimmed fennel wedges. If you have extra wedges after filling the pan, don’t force them in. Save them for another use, like chopping into a salad, stirring into risotto, or adding to soup. Wine note – Sauvignon Blanc or Chardonnay work well. Mini “airline” bottles are handy for cooking and what I use.Nutrition
Calories: 206kcal | Carbohydrates: 22g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 210mg | Potassium: 1025mg | Fiber: 7g | Sugar: 9g | Vitamin A: 560IU | Vitamin C: 29mg | Calcium: 163mg | Iron: 2mg