Photo: Brian Kennedy; Styling: Lindsey Lower
Hands-on Time
15 Mins
Total Time
35 Mins
Serves 6 (serving size: 3 fennel wedges and about 2 tablespoons breadcrumb mixture)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

SkinnyJeans5's Review

March 03, 2015
Made this recipe as written. It was excellent.


March 21, 2015
My new favorite way to prepare fennel. I wanted seconds!

Good but ...

April 14, 2015
I am not sure what I didn't like about this. Maybe it was the appearance was kind of dull. It was ok but not great.

A Nice Change from the Usual Veggie Suspects

May 08, 2015
This dish really delighted me because I don't usually make fennel the star.  This dish tastes of spring and evokes a hint of yummy gratin.  It wasn't my husband's favorite, but I thought it was a solid side dish that breaks up the boredom of using our usual vegetables.  I plan to make this recipe many more times.