Braised fennel with Parmesan

Fennel gently braised until soft, then browned under the grill with a little Parmesan. Mild, aniseedy and light, it is a refined side dish or a comforting vegetarian main.

Preparation: 10 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 141 kcal · 5 g protein · 5 g carbohydrate · 10 g fat

Ingredients

• 3 bulbs of fennel
• 40 g Parmesan
• 2 tbsp olive oil
• 200 ml stock
• salt, pepper

Method

1. Cut the fennel into quarters.
2. Brown it in a frying pan, then add the stock.
3. Cover and braise for 20 minutes.
4. Sprinkle with Parmesan and brown under the grill for a few minutes.

Nutritional benefits

Fennel is low in calories, rich in fibre and good for digestion, with a delicate aniseed flavour. Braised, it becomes soft and sweet. The Parmesan adds flavour and calcium for a small quantity. It is a light, refined side dish, ideal if you are watching your weight.

Variations and substitutions

• Vegan: nutritional yeast instead of Parmesan.
• With orange for a fruity touch.
• Cooked entirely in the oven.
• With tomatoes for a Provençal version.

Storage and making ahead

Keeps for 3 days and reheats in the oven. Even better reheated.

💡 Good to know

Brown the fennel first before braising it: the caramelisation softens its aniseed taste and adds depth.

Read also

Discover more vegetarian recipes · weight-loss recipes · gluten-free recipes · healthy & balanced recipes.

Foods in this recipe: fennel · Parmesan · olive oil · stock · salt.

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