Braised Fennel Recipe

Trim and slice fennel

Trim fennel bulbs: remove fronds (reserve a few for garnish if desired), cut off stalks and a thin slice from the base to remove any tough root. Halve bulbs lengthwise, then slice each half into 1/2-inch thick wedges. Measure about 4 cups of sliced fennel.

Thinly slice the onion and mince the garlic. Keep separate bowls for ready use.

Heat a large wide skillet or sauté pan over medium heat. Add olive oil and butter. When the butter has melted and starts to foam (about 1 minute), add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.

Add the sliced fennel to the pan, arranging in a single layer as much as possible. Increase heat to medium-high and let the fennel brown lightly on the bottom without stirring for 3–4 minutes to develop color.

Stir the fennel and onions together, then add the minced garlic and cook for 30 seconds until fragrant.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by about half, approximately 2–3 minutes.

Add the vegetable or chicken stock, sugar (if using), lemon juice, kosher salt, and black pepper. Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pan and braise until the fennel is tender when pierced with a fork, about 15–20 minutes. Check once halfway through and turn the fennel pieces so they braise evenly.

Remove the lid and increase heat to medium for 2–3 minutes to reduce any excess braising liquid to a silky glaze. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Stir in chopped parsley and sprinkle with grated Parmesan if using. If you reserved fennel fronds, chop them and use as an aromatic garnish on top.

Serve warm as a side dish alongside roasted meats, fish, or as part of a composed vegetarian plate.