Braised fennel takes this humble vegetable and gives it a total glow-up, transforming it into a tender, caramelized masterpiece. Garlic and herbs work their magic, while a splash of balsamic vinegar ties it all together. It’s proof that even the most unassuming veggies can steal the show.
Braised fennel is a delicious and unique side dish that goes with almost anything. The tender, flavorful bulbs take on a mildly sweet flavor as they cook while soaking up the flavors from the braising broth.
This is a great recipe to use large fennel bulbs since the cooking process makes the fennel quite tender. Smaller fennel bulbs are more tender than the larger ones and are great for salads. Try using raw fennel in our beet salad or our grapefruit and fennel salad.
Here is Why This Fennel Recipe Works
Fennel, but make it fancy: This recipe takes a humble veggie and turns it into a caramelized, tender vegetable that tastes way more impressive than it is to make.
Aromatic overload: With toasted anise, garlic, thyme, and star anise, these fennel wedges are basically a masterclass in layering flavors.
Flexible for your vibe: Skip the wine if you want, or swap the vinegar—this recipe is all about working with what you’ve got.
Minimal effort, maximum payoff: A little browning, some braising, and the oven does the rest while you kick back with your favorite drink.
The Ingredients
- Produce: Fennel bulbs, Garlic cloves, Fresh thyme
- Spices and seasonings: Anise seeds, Salt and pepper, Star anise
- Pantry: Chicken broth, Golden balsamic vinegar
- Other: White wine
Variations
Citrus Braised Fennel: Add the zest of one orange and ¼ cup of fresh orange juice to the braising liquid for a bright, citrusy twist.
Parmesan Fennel: Finish the dish with a sprinkle of grated Parmesan and a drizzle of heavy cream.
Harissa Braised Fennel: Swap the thyme for a teaspoon of harissa paste stirred into the braising liquid.
Tips for Success
- When you brown the fennel bulbs, don’t crowd the pan. Cook them in batches and let them get caramelized before you braise them.
- Leaving the core attached when you slice the fennel bulb will help hold the wedges together.
- Thinly slicing the garlic helps it infuse flavor. Use a mandoline for thin slices. You can also mince the fennel if you prefer.
- If wine isn’t your thing, just increase the chicken broth or use vegetable stock for a wine-free version.
- Save the fronds. Those feathery fennel tops make a beautiful garnish and add a hint of fresh, herby flavor.
- A heavy-bottomed skillet or oven-proof dish ensures even cooking and prevents scorching.
Storage
Refrigerating: Let the braised fennel cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 days.
Freezing: Place cooled fennel and its braising liquid in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
Reheating: For the best results, reheat in a covered skillet or baking dish over low heat with a splash of broth or water to keep it moist. You can also zap it in the microwave.
Braise Your Way
Braised fennel proves that even the simplest ingredients can steal the show. Tender, caramelized, and packed with flavor, it’s vegetables you didn’t know your dinner table was missing.
Add a sprinkle of Parmesan cheese and a drizzle of olive oil to the vegetables when you take it out of the oven for an extra layer of flavor.
This savory side goes well with any meal. When you braise fennel you end up with a mild flavor and it makes it soft and tender.
Some Other Recipes We Are Sure You Will Love:
Our cider cooked pork shoulder makes one great Sunday dinner and it is so easy to make.
Our slow simmered pork shanks cook until they get so tender they practically fall off the bone. They cook in braising liquid that turns into a delicious gravy.
Our ale oven simmered bratwurst cooks with sauerkraut and apples for a full meal deal.
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Braised Fennel
Ingredients
- ½ teaspoon dry anise seeds
- 3 large fennel bulbs
- 2 tablespoons olive oil
- 4 garlic cloves thinly sliced
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup chicken broth
- ½ cup dry white wine
- 2-3 sprigs of fresh thyme
- 2 star anise
- 2 tablespoons golden balsamic vinegar
- Reserved fennel fronds for garnish
Instructions
- Preheat the oven to 325°F
- Place a skillet over medium heat and toss the anise seeds in the dry skillet. Stir constantly for 60 to 90 seconds or until fragrant and toasted. Remove from the skillet, crush, and set aside for later.
- Cut the feathery leaves off the fennel bulbs and set them aside. Slice the fennel bulbs into quarters, leaving some of the core attached to keep the fennel from falling apart.
- Add the oil to a skillet set over medium heat. When the oil is hot, place the fennel quarters, cut side down. Cook the fennel quarters until lightly browned, 2-3 minutes. Flip the fennel over and cook for 1-2 minutes.
- Remove the skillet from the heat, add the slices of garlic and allow to cook in the residual heat until fragrant, then transfer to a baking dish or oven-proof skillet.
- Sprinkle the surface of the fennel with the toasted fennel seeds, salt, and pepper.
- Pour the wine and chicken broth into the pan, around the edges, not directly on the fennel. Tuck the thyme sprigs and star anise into the liquid.
- Cover the dish with foil or a lid and transfer to the oven. Cook in the oven for 60 to 75 minutes or until the core of the fennel is tender.
- Remove from the oven, transfer to a serving dish, drizzle the balsamic vinegar over the fennel and garnish with the leftover fennel fronds.
Notes
- Brown the fennel quarters in batches so you don’t crowd the pan. They will get a better char on them if you don’t crowd them in the skillet.
- You can use a mandoline slicer for thin slices of garlic,
- If you don’t want to add wine to the braising liquid, increase the chicken broth.
- White Modena vinegar (Trader Joe’s) or rice vinegar can be substituted for the golden balsamic vinegar.
- Optional toppings: Grated Parmesan, preserved lemon slices, or finely sliced fresh basil.
Nutrition
This recipe was first published on October 6, 2014. We updated the photos and added some helpful tips.
