Braised Fennel

If you’ve only ever had fennel raw in salads, braising it will change your mind about this vegetable entirely. Raw fennel has a sharp, anise-like bite. Braised fennel turns silky, sweet, and almost caramelized, with just a whisper of that licorice flavor in the background.

The technique is simple: saute sliced fennel in butter for 5 minutes to start building some golden color, then add chicken broth, cover, and let it simmer low and slow for 15-20 minutes. The broth steams the fennel tender while the butter and broth create a concentrated, savory sauce.

Slice the fennel half an inch thick after quartering the bulb. Thinner slices fall apart during braising, while thicker ones won’t soften all the way through in the time given.

A shower of grated Parmesan tossed through at the end adds a salty, nutty finish that clings to each piece. The residual heat melts the cheese just enough to coat without turning it stringy.

Chef Tips

• Save the fennel fronds. Chop them fine and scatter over the finished dish for color and a fresh anise note.
• Don’t rush the covered simmer. Low heat and patience give you meltingly tender fennel. High heat toughens it.
• The fennel is done when a knife slides through with zero resistance.
• This is a natural partner for roasted pork, grilled sausages, or pan-seared fish.

Variations

• Gratin style: Transfer the braised fennel to a baking dish, top with extra Parmesan and breadcrumbs, and broil until golden.
• Citrus braised: Replace the chicken broth with fresh orange juice for a sweeter, brighter braised fennel that pairs well with seafood.