Braised Fennel
Notes: Up to 3 hours ahead, simmer fennel, arrange in casserole, cover, and let stand at room temperature; then bake in oven with the lamb.
How to Make It
Step 1
1
Trim off feathery fennel greens and finely chop enough to make 1/4 cup; reserve for garnish. Save remaining greens for other uses. Trim off and discard tough stems, root ends, and any bruised spots from fennel heads. Cut fennel lengthwise into 1/2-inch-thick slices.
Step 2
2
In a 6- to 8-quart pan over medium-high heat, combine oil and onion. Stir often until onion is limp, 5 to 7 minutes.
Step 3
3
Add sliced fennel and wine. Cover and simmer over medium heat, stirring occasionally, until fennel is just tender when pierced, about 25 minutes.
Step 4
4
Arrange fennel slices neatly in a shallow 3- to 3 1/2-quart casserole and add liquid. Cover tightly with foil.
Step 5
5
Bake in a 375° oven until fennel is very tender when pierced, 1 hour and 10 minutes (1 hour in a convection oven).
Step 6
6
Uncover fennel, sprinkle with cheese, and, if desired, broil about 4 inches from heat until slightly browned, 3 to 4 minutes. Sprinkle with reserved 1/4 cup chopped green fennel tops. Season to taste with salt.
Ingredients
8 heads fennel (3 in. wide), rinsed
2 tablespoons olive oil
1 onion (1/2 lb.), peeled and finely chopped
1 cup dry white wine
1/2 cup finely shredded parmesan cheese
Salt
Directions
Step 1
1
Trim off feathery fennel greens and finely chop enough to make 1/4 cup; reserve for garnish. Save remaining greens for other uses. Trim off and discard tough stems, root ends, and any bruised spots from fennel heads. Cut fennel lengthwise into 1/2-inch-thick slices.
Step 2
2
In a 6- to 8-quart pan over medium-high heat, combine oil and onion. Stir often until onion is limp, 5 to 7 minutes.
Step 3
3
Add sliced fennel and wine. Cover and simmer over medium heat, stirring occasionally, until fennel is just tender when pierced, about 25 minutes.
Step 4
4
Arrange fennel slices neatly in a shallow 3- to 3 1/2-quart casserole and add liquid. Cover tightly with foil.
Step 5
5
Bake in a 375° oven until fennel is very tender when pierced, 1 hour and 10 minutes (1 hour in a convection oven).
Step 6
6
Uncover fennel, sprinkle with cheese, and, if desired, broil about 4 inches from heat until slightly browned, 3 to 4 minutes. Sprinkle with reserved 1/4 cup chopped green fennel tops. Season to taste with salt.
Search All of Sunset's Recipes
The Latest
This Is the Only Salmon You’ll Ever Need, Plus Other Dishes from L.A.’s Hottest Modern Middle Eastern Restaurant
