Roman-Style Braised Fennel

By Kay Chun

Updated November 19, 2021

  • Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Vanessa Vazquez.
Media 1 of 1
Total Time
45 minutes
Rating
4(333)
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

  • 2 tablespoons unsalted butter

  • 8 ounces shallots, peeled and thinly sliced

  • Salt and black pepper

  • 2 tablespoons extra-virgin olive oil

  • 3 garlic cloves, thinly sliced

  • 3 pounds medium fennel heads, trimmed of stalks and bulbs quartered through the core 

  • ½ cup dry white wine

  • 2 tablespoons lemon juice

  • 1 oregano sprig

  • 6 parsley sprigs plus 2 tablespoons chopped parsley, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

19 grams carbs; 8 milligrams cholesterol; 146 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 7 grams fiber; 529 milligrams sodium; 3 grams protein; 9 grams sugar

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.

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Ratings

4 out of 5
333 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.

Holly

I've made a simple braised fennel that was on the lid of TJ's fennel - it literally was just boiling it down in broth. I'm going to make this recipe using broth instead of water for extra depth of flavor, and using dried oregano b/c it's on hand. Also no butter for me, but if I made it for a holiday I'd go for the butter. Not on my Wednesday weeknight. Using up the second fennel bulb that is leftover from making cioppino last night.

JK

Really good! Added anchovies, capers while the shallots were caramelizing for more flavor, and finished with mushrooms to the end of braising

Leslie B.

I made this and forgot the Parmesan and it was still great

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