Braised Fennel Parmesan (Printable View)

Slow-cooked fennel in olive oil and broth, topped with melted Parmesan for a rich, flavorful side.

# Ingredient List:

→ Vegetables

01 - 2 large fennel bulbs, trimmed and cut into wedges
02 - 1 small onion, finely sliced (optional)

→ Liquids

03 - 1 cup vegetable broth (240 ml)
04 - 2 tablespoons extra virgin olive oil

→ Seasonings

05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Finishing

08 - 1/2 cup freshly grated Parmesan cheese (40 g)
09 - 1 tablespoon chopped fresh parsley
10 - Zest of 1/2 lemon (optional)

# How to Prepare:

01 - Warm the olive oil in a large skillet or sauté pan over medium heat.
02 - Add fennel wedges and onion if using, arranging in a single layer. Cook 4 to 5 minutes, turning once, until golden on both sides.
03 - Sprinkle sea salt, black pepper, and red pepper flakes over the fennel and onion.
04 - Pour in vegetable broth, reduce heat to low, cover, and simmer for 25 to 30 minutes until fennel is tender and most liquid has evaporated.
05 - Remove lid, raise heat to medium-high, and cook an additional 2 to 3 minutes to reduce remaining liquid.
06 - Sprinkle grated Parmesan evenly over the fennel, cover, and let stand for 2 minutes to melt the cheese.
07 - Top with chopped parsley and lemon zest before serving.

# Expert Suggestions:

01 -
  • The fennel turns so soft and sweet you can cut it with a fork, nothing like its raw crunch.
  • Parmesan melts into a golden, salty crust that clings to every wedge.
  • It looks fancy enough for company but requires almost no effort or cleanup.
02 -
  • Dont skip the searing step or the fennel will turn mushy instead of caramelized and sweet.
  • If the broth evaporates too quickly, add a splash of water and lower the heat to prevent scorching.
  • Freshly grated Parmesan melts smoothly, while pre-shredded cheese can turn grainy because of added starches.
03 -
  • Cut the fennel wedges through the core so they hold together during braising and dont fall apart.
  • Use a wide pan with a lid so the fennel cooks evenly in a single layer and browns properly.
  • Taste the broth before adding it; if its very salty, reduce the added salt or the dish can turn too intense.

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