Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A quick sear in a little butter caramelizes the fennel wedges and mellows their licorice notes, while braising in stock transforms the texture from crunchy to meltingly tender, almost velvety. Breadcrumbs spiked with nutty Parm-Reg top off this fast, supersimple side. Pair with quickly seared pork chops or roasted chicken thighs.

Recipe by Cooking Light March 2015


Credit: Brian Kennedy; Styling: Lindsey Lower

Recipe Summary

15 mins
35 mins
Serves 6 (serving size: 3 fennel wedges and about 2 tablespoons breadcrumb mixture)


Ingredient Checklist


Instructions Checklist
  • Cut each fennel half into 3 wedges. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add fennel; cook 7 minutes or until browned, stirring occasionally. Add wine, stock, salt, pepper, and thyme sprigs; bring to a ­simmer. Cover, reduce heat, and simmer 20 minutes or until tender. Increase heat to medium-high; cook, uncovered, 1 minute or until liquid is slightly thickened. Remove thyme sprigs from pan; discard.

  • Melt remaining 2 teaspoons butter in a small skillet over medium heat. Add breadcrumbs; cook 3 minutes or until browned, stirring frequently. Remove pan from heat; stir in parsley and cheese. Arrange fennel wedges on a platter. Sprinkle breadcrumb mixture evenly over fennel.

Nutrition Facts

117 calories; fat 4.3g; saturated fat 2.5g; mono fat 1.1g; poly fat 0.2g; protein 5g; carbohydrates 13g; fiber 4g; cholesterol 11mg; iron 1mg; sodium 282mg; calcium 117mg.