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Golden parmesan crumb tops silky braised fennel wedges in a cast-iron skillet, fresh thyme scattered on top.

Braised Fennel with a Crisp Parmesan Crumb Topping

Fennel wedges seared, braised in wine and stock, and finished under the broiler with a golden parmesan and panko crumb.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-Inspired
Calories: 198
Ingredients Method Notes

Ingredients
  

For the Braised Fennel
  • 2 fennel bulbs large (about 900 g total); trimmed and quartered through the core, fronds reserved
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 120 ml dry white wine / 1/2 cup; such as pinot grigio or sauvignon blanc
  • 240 ml vegetable stock / 1 cup; or chicken stock
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper freshly ground
For the Parmesan Crumb
  • 40 g panko breadcrumbs / 1/2 cup
  • 30 g parmesan cheese / 1/3 cup; finely grated
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1 tbsp fresh parsley chopped, for garnish

Method
 

Braise the Fennel
  1. Heat the oven to 190°C / 375°F.
  2. Trim the fennel bulbs and cut each into quarters through the core so the wedges hold together. Set the fronds aside for garnish.
  3. Heat the olive oil in a 30 cm / 12-inch oven-safe skillet over medium-high heat. Add the fennel wedges cut side down and sear for 3 to 4 minutes per side until deep golden.
  4. Add the garlic and cook for 30 seconds until fragrant.
  5. Pour in the white wine, scraping up any browned bits from the bottom of the skillet, and simmer for 2 minutes.
  6. Add the stock, thyme, salt, and pepper. Bring to a simmer, cover the skillet with a lid or foil, and transfer to the oven.
  7. Braise for 30 to 35 minutes, until the fennel is tender enough to pierce easily with a fork.
Make the Crumb and Finish
  1. While the fennel braises, combine the panko, parmesan, olive oil, and garlic powder in a mixing bowl. Mix until the crumbs look damp and clumpy.
  2. Remove the skillet from the oven and uncover. Scatter the parmesan crumb evenly over the fennel.
  3. Switch the oven to broil. Broil for 3 to 5 minutes, watching closely, until the crumb is golden brown.
  4. Let the skillet rest for 5 minutes. Scatter the reserved fennel fronds and parsley on top before serving.

Notes

  • Quarter fennel through the core so wedges don't fall apart while braising.
  • Broil the crumb only after the fennel is fully tender, not before.
  • Use an oven-safe skillet so you go straight from stovetop to oven to broiler.
  • Reserve some fronds before trimming for garnish at the end.