Recipe: Braised Fennel with Parmesean



  • 4 fennel bulbs
  • Sea salt and freshly ground pepper
  • 1/2 cup (4 f oz/125 ml) chicken stock
  • 1/3 cup (1 1/2 oz/45 g)
  • shaved Parmigiano-Reggiano



Working with 1 fennel bulb at a time, cut off the stalks and feathery leaves and discard or reserve for another use. Peel away the tough outer layer of the bulb, then cut lengthwise into medium-sized wedges. If the core seems very tough, trim it, but do not cut it away fully or the wedges will fall apart.

In a large frying pan over medium-high heat, warm the olive oil. Add the fennel, sprinkle with salt and pepper, and cook until browned on both sides, about 5 minutes.

Reduce the heat to low. Add the chicken stock, cover, and cook until the fennel is tender, about 10 minutes. Arrange the wedges on a warmed serving dish and sprinkle with the Parmesan. Serve at once.

Support our work by volunteering or making a donation.