Name: Braised fennel with Parmigiano and lemon
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 large fennel bulbs; 3 tbsp extra-virgin olive oil; 30 g unsalted butter; 250 ml vegetable or chicken stock; 100 ml dry white wine; Zest and juice of ½ lemon; 40 g Parmigiano Reggiano, freshly grated; 1 tsp fennel seeds, lightly toasted and crushed; Flaky sea salt and freshly ground black pepper

I

Ingredients for 4

Scale

2 largefennel bulbs
3 tbspextra-virgin olive oil
30 gunsalted butter
250 mlvegetable or chicken stock
100 mldry white wine
Zest and juice of ½ lemon
40 gParmigiano Reggiano, freshly grated
1 tspfennel seeds, lightly toasted and crushed
Flaky sea salt and freshly ground black pepper

II

Method

I
Trim the fennel: cut off the stalks (reserve some fronds for garnish). Halve each bulb through the root, then cut into 2 cm wedges — keep the root intact so the wedges hold together.
II
Heat the olive oil and butter in a wide sauté pan over medium-high heat.
III
Add the fennel cut-side down. Do not crowd — brown in two batches if needed. Cook undisturbed 4 minutes per side until deeply golden.
IV
Season with salt, pepper, and the crushed fennel seeds.
V
Pour in the wine, let it bubble 1 minute to cook off the alcohol.
VI
Add the stock and lemon zest. Bring to a simmer.
VII
Cover and cook 25 minutes on low, until the fennel is tender enough to be pierced easily with a knife.
VIII
Uncover, raise heat to medium-high, reduce the pan juices to a glossy glaze (~5 minutes).
IX
Off the heat, squeeze over the lemon juice, scatter with Parmigiano and reserved fronds.

III

Notes & variations

The whitest, tightest bulbs are best — avoid any with dry, splitting outer layers. The fronds are edible and taste like delicate dill — never throw them away, use in salads or stock.

Culinary use only

This is a culinary recipe. It is not medical advice. Some plants have contraindications or interact with medication — check the linked plant profile before use, and consult a healthcare professional for medicinal questions.

IV

Featured from the herbarium

1 plant

Fennel

Foeniculum vulgare

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V

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