This week is all about fennel, so this recipe for braised fennel pretty much jumped off my vegetable recipe board and onto my menu. I discovered fennel when my husband and I were dating. He was at work, I was bored, and I found a recipe online for roast chicken with fennel and decided I wanted to make it for his family while I was visiting. I had never, ever had fennel before, and I thought this was a good idea. Let that sink in! Sometimes…
Fortunately, we all liked the dish, and I have made it many times over the years. But that’s the only way I have ever had fennel. Not that I or my husband are complaining, but you know how I like to expand my horizons. I made another chicken and fennel dish earlier this week. Now comes a dish that’s just fennel.
This is such a pure and simple recipe with complex flavors from the fennel and a decadent touch from the grated cheese! A classic Italian side dish!
There’s not a whole lot to this recipe–just 6 ingredients and half are pantry staples like salt, pepper, and extra virgin olive oil. Shopping for the remaining fennel, parmesan cheese, and the chicken stock was easy and inexpensive.
I love quick and easy recipes, and this braised fennel recipe didn’t disappoint. I put the chicken stock on the stove to boil and had everything prepped well before I saw bubbles in the pan. Although no times are listed, I expected this dish to be ready in an hour, and I wasn’t far off. I spent a total of 50 minutes on this dish. That includes prep, 8 minutes to parboil, and 30 minutes in the oven to get it to brown a bit.
The number of servings isn’t listed, but each bulb yielded 4 inch-thick slices, and I had enough for 4 meals.
I served this braised fennel dish with a simple lemon chicken. I marinated the chicken breasts overnight using this Lemon Garlic Marinade, then had my husband grill them while the fennel was roasting.