Roman-Style Braised Fennel

By Kay Chun

Updated Nov. 20, 2021

Roman-Style Braised Fennel
Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Vanessa Vazquez.
Total Time
45 minutes
Rating
4(298)
Comments
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Fennel is a crunchy, assertively anise-flavored vegetable that mellows and sweetens when cooked. Here, the vegetable is prepared in the style of carciofi alla Romana, or braised whole artichokes, which is a simple preparation of simmering them in aromatic olive oil until incredibly tender. The braising liquid is infused with bright lemon, fragrant garlic and fresh herbs, which impart the fennel and shallots with layers of flavor. This versatile side dish can be served warm or at room temperature, and leftovers can be chopped and tossed with spaghetti and Parmesan for an easy meal. The unused fennel stalks can be chopped and sautéed as part of a vegetable soup, and the fronds can be used in place of dill to make gravlax.

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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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Preparation

  1. 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.

  2. Step 2

    Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.

  3. 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.

Ratings

4 out of 5
298 user ratings
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Comments

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.

Meinmunich

Excellent recipe. Not boring at all. Great with Salt bake dorade.

jc

I’ve made this several times and greatly enjoyed it, as written and with variations. It’s a nice holiday side dish and can be served room temp, which is helpful. Seasoning enough is crucial, and I like to top it with high quality olive oil and flaky salt. I’ve also done a mix of braised fennel and leeks. And to turn it into a vegetarian meal, you can mix in white beans at the end and top with Parmesan and/or serve on ricotta crostini.

gibby

In case I haven't already said so: This recipe is wonderful. The oregano adds something to the fennel that makes the combination--with the lemon and wine--greater than the sum of the parts. I sometimes make a smaller amount with thinner wedges, which only takes about 20 minutes.

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