22 minutes
A delicate and aromatic dish that showcases the subtle, sweet flavor of fennel, enhanced with herbs and a touch of white wine.
Fennel Bulbs, trimmed and cut into wedges
each
cups
White Wine, optional
cups
Fennel tops
0 oz
each
Savory Sprigs
each
Bay Leaf
each
Fennel Seeds, crushed
teaspoons
to taste
tablespoons
Lemon Juice, a squeeze of
tablespoons
1. Prepare the Fennel
Start by preparing the fennel bulbs. Trim the root ends, cut off the leafy tops and the fibrous stalks, and peel away any bruised outer layers. Once you have clean fennel bulbs, cut each bulb in half and then into wedges.
2. Create Aromatic Base
In a heavy-bottomed pan, heat 2 cups of water and, if you like, add ¼ cup of white wine. Add the fennel tops, thyme sprigs, savory sprigs, bay leaf, and the crushed fennel seeds. Season with a bit of salt. Bring the mixture to a boil.
3. Simmer the Mixture
Once your mixture is simmering, reduce the heat to maintain a gentle simmer. Pour in the extra-virgin olive oil. Carefully add the fennel wedges to the pan. Cook for about 10 to 12 minutes, turning occasionally, until they become tender and translucent.
4. Adjust Seasoning and Serve
Adjust the seasoning by tasting and adding more salt if necessary. Just before serving, squeeze a bit of lemon juice over the fennel wedges to brighten up the flavors.
Before serving, sprinkle grated Parmesan over the wedges and broil until golden and bubbly for a cheesy, savory finish.
Combine braised fennel with crispy-skinned pork belly for a rich and satisfying entrée.
Instead of the original herb mix, use rosemary and a couple of smashed garlic cloves to infuse the fennel with a heartier aroma.
Stir a dollop of crème fraîche into the sauce just before serving for a creamy texture and tangy flavor.
Add seared chicken thighs to the braising liquid with fennel for a hearty, one-pot meal.
Sear the fennel wedges until golden brown before braising to add a layer of complexity and subtle sweetness to the dish.
Keep the heat low and steady to ensure the fennel becomes tender without falling apart, maintaining a soft texture with a slight bite.
Select small to medium fennel bulbs with crisp, green fronds attached. These are typically more tender and flavorful, and the fronds can be used for garnishing and additional flavor.
Use a good quality white wine that you'd enjoy drinking and a high-quality low-sodium vegetable or chicken stock for the braising liquid.
Use the reserved fennel fronds and freshly chopped herbs to garnish, and finish with a splash of quality extra-virgin olive oil.
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