There was a time when fennel sat quietly in the crisper drawer — misunderstood, avoided, passed over for safer vegetables like carrots and green beans.
In my grandmother’s kitchen, though, fennel was never ignored. It arrived in paper sacks from the Italian market, its feathery fronds sticking out like a bouquet of herbs.
She never served it raw.
She always braised it.
And that is where the magic happened.
The Vegetable That Changes Its Mind
Fennel has a reputation.
Raw, it tastes sharp and slightly like licorice. Crisp. Bright. A little bossy, if I’m honest.
But when you give it butter and time — when you let it simmer gently in broth on the back burner — it softens. The edges round out. The sweetness rises up from somewhere deep inside those pale layers.
It becomes mellow. Buttery. Almost caramel-like.
And people who once said, “I don’t like fennel,” suddenly reach for seconds.
A Sunday Side Dish from Italy
In many kitchens across Tuscany and Sicily, braised fennel is not a trend. It is tradition.
It is the quiet vegetable served alongside roast chicken.
It is the companion to sausage and pork.
It is the balance to rich gravies and Sunday sauces.
In winter, when gardens slow down and meals turn hearty, fennel holds its own. It stores well. It braises beautifully. And it fills the house with a gentle herbal aroma that feels like comfort.
My grandmother would set the skillet low, lid slightly tilted, steam whispering out into the air.
The house smelled warm and savory — not sweet like baking, but steady and grounding.
Why Braising Works
Braising is patience.
It is not boiling.
It is not frying.
It is not rushing.
It is simmering gently in just enough liquid to soften and transform.
When fennel cooks slowly in:
Butter
Chicken broth
A touch of salt
Sometimes a squeeze of lemon
The moisture relaxes its structure. The butter carries flavor into its layers. The broth deepens its savoriness.
What remains is tender but structured — soft enough to cut with a fork, firm enough to hold its shape.
And the sauce? Light. Silky. Spoon-worthy.
Ingredients
Simple. Honest. Nothing fancy.
3 large fennel bulbs
2 tablespoons unsalted butter
1 cup good chicken broth
Salt
Freshly cracked black pepper
Optional: 1 tablespoon lemon juice
Optional garnish: thyme or fennel fronds
That’s it.
No heavy cream.
No complicated seasoning blends.
Just balance.
Step-By-Step: How to Make Braised Fennel
1. Trim the Bulbs
Cut off the stalks and save the fronds for garnish. Trim the root end just enough to remove the tough base but keep the core intact — that core helps the wedges stay together.
Slice each bulb into thick wedges.
2. Brown in Butter
Melt butter in a wide skillet over medium heat.
Place the fennel wedges cut-side down and let them develop a light golden color. Don’t rush this step — color means flavor.
Turn gently and brown the other side.
3. Add Broth & Simmer
Pour in the chicken broth.
Season lightly with salt and pepper.
Cover, reduce heat to low, and simmer 25–30 minutes.
You’ll know it’s ready when a knife slides in easily.
4. Reduce & Finish
Remove the lid.
Let the liquid reduce slightly until glossy.
Finish with a squeeze of lemon if you like brightness.
Sprinkle chopped fronds over the top.
Serve warm.
What It Tastes Like
The best way I can describe braised fennel is this:
Imagine the sweetness of roasted onions.
The tenderness of slow-cooked cabbage.
The silkiness of buttered leeks.
It’s gentle. Balanced. Subtle.
It doesn’t shout. It comforts.
Serving Ideas
Braised fennel pairs beautifully with:
Roast chicken
Baked fish
Pork tenderloin
Italian sausage
Simple grilled steak
It also works as part of a vegetarian spread with:
Creamy polenta
Crusty bread
White beans
And leftovers? Chop and stir into pasta.
How to Reduce the Licorice Flavor
If someone in your family hesitates because of fennel’s anise note:
Cook it longer — sweetness increases
Add a small pinch of sugar
Finish with lemon juice
Use high-quality butter
Time and fat are fennel’s best friends.
Make It Even More Nostalgic
My grandmother sometimes finished braised fennel under the broiler for 3–5 minutes to caramelize the tops.
Other times she sprinkled a handful of breadcrumbs and let them toast lightly in the butter.
It wasn’t fancy.
It was thoughtful.
Storage & Reheating
Store in an airtight container up to 4 days.
Reheat gently in a skillet with a splash of broth.
Avoid microwaving too long — it can make the texture watery.
Frequently Asked Questions
Does braised fennel still taste like licorice?
Only slightly. The sharpness softens significantly, becoming mild and sweet.
Can I make it vegetarian?
Yes. Use vegetable broth instead of chicken broth.
Can I roast instead of braise?
You can, but braising produces a softer, silkier result.
Can I add cheese?
Absolutely. A sprinkle of Parmesan adds richness.
Is fennel healthy?
Yes. It’s high in fiber, vitamin C, and antioxidants.
Why This Recipe Matters
In a world of loud flavors and complicated techniques, braised fennel reminds us:
Simple ingredients.
Gentle cooking.
Patience.
Some of the best dishes are the quiet ones.
The ones that surprise you.
The ones that feel like someone cared enough to cook slowly.