Braised Fennel

Ingredients

• 3 large fennel bulbs, trimmed and halved lengthwise
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, thinly sliced
• 1 1/4 cups chicken stock
• 1/4 cup dry white wine
• 1 teaspoon lemon zest
• 0.0 salt, to taste
• 0.0 black pepper, to taste
• 2 tablespoons fresh parsley, chopped, for garnish
• 2 tablespoons finely grated Parmesan cheese, for garnish

Method

1. 1

   Trim the stalks and fronds from the fennel bulbs, reserving a few fronds for garnish. Halve each bulb lengthwise through the core.

2. 2

   Heat the olive oil and butter in a 9-inch skillet over medium-high heat until the butter melts and foams.

3. 3

   Place the fennel halves cut-side down in the skillet and sear until deeply golden, about 4 minutes per side.

   8:00 · Sear fennel
4. 4

   Push the fennel to one side and add the garlic, cooking just until fragrant, about 30 seconds.

   0:30 · Cook garlic
5. 5

   Pour in the white wine and let it bubble for 1 minute, scraping up any browned bits from the pan.

   1:00 · Reduce wine
6. 6

   Add the chicken stock and lemon zest, season with salt and pepper, and bring to a gentle simmer.

7. 7

   Cover the skillet, reduce heat to low, and braise until the fennel is fork-tender, 35 to 40 minutes.

   35:00 · Braise fennel
8. 8

   Uncover and simmer another 5 minutes to let the liquid reduce slightly and glaze the fennel.

   5:00 · Reduce braising liquid
9. 9

   Transfer the fennel to a serving platter, spoon the pan juices over top, and garnish with parsley and Parmesan.