Braised Fennel

Ingredients: 

  • 1 fennel bulb with frond attached

  • 1/2 cup white wine

  • Olive oil

  • Salt and pepper

  • Juice of half a lemon 

  • Freshly grated Parmesan (optional)

Directions: 

1) Trim and discard stems of fennel bulb. Finely chop fennel fronds (green leafy tops) and place aside. Slice the fennel bulb lengthwise into ~1/2 inch pieces. 

2) Heat olive oil in a skillet over medium-high heat. Brown, not burn, fennel on all sides, about 5 minutes total. 

3) Reduce heat to low and add white wine to deglaze pan. Also add a healthy splash of water. Cover and cook until fennel is tender, about 8-10 minutes. 

4) Remove from heat. Squeeze half a lemon over fennel, season with salt and pepper. Finally, mix in some chopped raw fennel frond. If using, finish with freshly grated Parmesan cheese. 

Makes a great side dish for fish. Can also use for the base of a great pasta dish by adding other fresh seasonal vegetables. 

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