Although fennel is often used as an aromatic, this flavorful vegetable deserves a spotlight of its own. In this recipe, we transform fennel into a main course by cutting it into thick slabs and braising it with wine and aromatics. Leaving the fennel in the skillet after the braising liquid has evaporated allows it to develop a deep golden, caramelized crust, enhancing its flavor. To balance the sweetness of the fennel, we add a whole head of radicchio, cooking it briefly with water, honey, and butter to create a richly flavored pan sauce. A sprinkle of Parmesan cheese and toasted pine nuts add richness and crunch, while the minced fennel fronds brighten the dish. This delightful creation can be served over polenta, making it a perfect main course option for your dining table.
The delightful combination of flavors and textures in this Mediterranean-inspired braised fennel and radicchio dish. Whether you serve it as a main course or a side dish, it’s sure to impress with its caramelized fennel, tender radicchio, and rich Parmesan. Experiment with the ingredients and make it your own by adding your favorite herbs or nuts for a personal touch.
SERVES 4
INGREDIENTS:
- 4 tablespoons unsalted butter
- 3 fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs cut vertically into ½-inch-thick slabs
- ½ teaspoon grated lemon zest plus 2 teaspoons juice
- Salt and pepper
- ½ cup dry white wine
- 1 head radicchio (10 ounces), halved, cored, and sliced thin
- 1¼ cups water
- 2 teaspoons honey
- 2 tablespoons pine nuts, toasted and chopped
- Shaved Parmesan cheese
INSTRUCTIONS:
- Melt 3 tablespoons of butter in a 12-inch skillet over medium heat. Add fennel slabs, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper, then pour wine over the fennel. Cover, reduce heat to medium-low, and cook for 15 minutes. (Skillet will be crowded at first, but fennel will fit into a single layer as it cooks.)
- Flip fennel pieces and continue to cook, covered, until fennel is tender and well browned, about 7 minutes per side. Transfer fennel to a platter and tent loosely with aluminum foil.
- Add radicchio, water, and honey to any liquid left in the skillet. Cook over low heat, scraping up any browned bits, until the radicchio wilts, which takes about 3 to 5 minutes. Stir in lemon juice and the remaining 1 tablespoon of butter, and let the sauce thicken slightly, about 1 minute. Season with salt and pepper to taste.
- Pour the radicchio and sauce over the fennel, and sprinkle with chopped toasted pine nuts, minced fennel fronds, and shaved Parmesan cheese. Serve the braised fennel with radicchio and Parmesan over polenta.
Slicing Fennel for Braising:
- Cut off the tops and feathery fronds of the fennel, trim a very thin slice from the bottom of the base, and remove any tough or blemished outer layers.
- Place the trimmed fennel bulb upright on its base and cut it vertically into ½-inch-thick slabs.
Enjoy this delectable and elegant Braised Fennel with Radicchio and Parmesan dish that brings out the unique flavors of fennel and radicchio, complemented by the rich and nutty Parmesan cheese. The combination of caramelized fennel and tender radicchio creates a delightful contrast in textures, making this a standout vegetarian option for your dinner table.
