Stewed fennel with white wine and parmesan
4 servings
40 minutes
Braised fennel with white wine and parmesan is an elegant dish of French cuisine that combines the tenderness of caramelized fennel, the refined acidity of white wine, and the savory saltiness of parmesan. Fennel, known for its sweet anise aroma, becomes soft and flavorful during braising. The wine adds exquisite depth while the parmesan provides a rich textural finish. This dish is perfect as a side to meat or fish and can also serve as a light dinner on its own. The French appreciate such dishes for their balance of flavors and simplicity in preparation, making it an ideal choice for a cozy dinner with a glass of white wine.
1
Clean the fennel roots and cut them in half, then cut each half into four parts.
- Fennel bulb: 2 pieces
2
Melt butter in a 30 cm diameter skillet over medium heat. Place the fennel cut side down, sprinkle with salt and pepper. Pour in the wine, cover with a lid, and simmer for 10 minutes.
- Unsalted butter: 3 tablespoons
- White wine: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
3
Flip the fennel to the other cut side, cover again, and cook for another 10 minutes until the bottom side is browned.
4
After removing the lid, continue cooking the fennel for about 10 more minutes, turning it so that all sides brown. Transfer to a plate and sprinkle with grated Parmesan.
- Parmesan (Parmigiano Reggiano): 40 g