Roman-Style Braised Fennel
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 2tablespoons unsalted butter
- 8ounces shallots, peeled and thinly sliced
- Salt and black pepper
- 2tablespoons extra-virgin olive oil
- 3garlic cloves, thinly sliced
- 3pounds medium fennel heads, trimmed of stalks and bulbs quartered through the core
- ½cup dry white wine
- 2tablespoons lemon juice
- 1oregano sprig
- 6parsley sprigs plus 2 tablespoons chopped parsley, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
146 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 3 grams protein; 529 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
- Step 2
Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
- Step 3
Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.
Private Notes
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Cooking Notes
rgarkey
I served these warm topped with shaved Parmesan for thanksgiving. Huge hit and the leftovers are even better
equitraveler
This is a delicious way to prepare fennel. I used olive oil instead of butter, though it would be more unctuous with the latter. I caramelized the shallots, which gave the final liquid a more intense flavor and a brown color, and I used vermouth. The lemon is key.
Alexandra
Bit bland first, I drizzled high-quality olive oil over it after serving. After thst: delicious! I will go easier on the lemon next time and add some vegetable stock paste.
Richard
Simply exquisite!
Nancy K
This makes a great Thanksgiving side dish!
Lisa Newman
This was delicious! I strongly recommend making this. However, I'm a tinkerer, so I finished it with a spritz of lemon oil. So amazingly good. I served it under the Porchetta Pork Chops for dinner tonight. Will make again (and again)!
MMB
Everyone loved it as a side to roast rack of lamb and mashed potatoes for Easter.
Pat B
Made 1/2 the recipe for 3 people and it was way too much. However, it was very good.
CLHK
This is AMAZING! be sure to season fully, otherwise it may be bland. Halved the recipe, as there are only two of us to feed, but I think next time I’ll make the full recipe so I can have yummy leftovers! Love the idea of another to add gnocchi!
Es
Delicious. I basically followed the recipe and when the fennel was tender I cut it into about 2" pieces, removed the herb sprigs, swirled in another TBSP or 2 of butter and served it over bucatini. Used it as a side to grilled fish. Very versatile dish.
Kate
This recipe was terrific! Finally a recipe that softened this delicious vegetable after browning and braising with flavor! Had to sub Vidalia and green onions for shallots and fresh thyme for oregano but no harm. Wonderful side side dish with ham and peas.
Keith
This is so delicious and versatile, the sauce it makes is so satisfying.
Henri
I made as written but halved the recipe. I put it on spaghetti and melted some feta into it, Romano, and a few basil leaves. I liked it, but if you are not a fan of fennel, it is still fennel.
Joan Borsten
Surprisingly delicious.
Emma C.
This was great! I didn’t have white wine on hand, but I did have red. Served this with apple chicken sausages & used some fennel fronds with the parsley in the garnish.
CaTo
I made this for Christmas and found it to be a bit bland and underwhelming for a holiday table. I made as written, half-recipe and am pretty sure this amount could easily serve 6-8 as a side.
Shelby
I didn’t have shallots and this was still delicious. Added it to gnocchi.
Alexandra
Bit bland first, I drizzled high-quality olive oil over it after serving. After thst: delicious! I will go easier on the lemon next time and add some vegetable stock paste.
Nancy K
This makes a great Thanksgiving side dish!
equitraveler
This is a delicious way to prepare fennel. I used olive oil instead of butter, though it would be more unctuous with the latter. I caramelized the shallots, which gave the final liquid a more intense flavor and a brown color, and I used vermouth. The lemon is key.
Carolyn Brodersen
Vermouth sound good!
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