This Braised Fennel Recipe is an elegant side dish for roast chicken, fish, vegetarian meals, and more. The low and slow braising process leaves you with mouthwatering caramelized fennel infused with thyme, garlic, lemon, and honey. You’ll love this versatile veggie!
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If you haven’t experienced the rustic charm of braised fennel before, then you’re in for a treat. This recipe makes the most of fennel’s unique flavor by transforming it into a restaurant-worthy side with layers of complex flavors.
By taking the time to braise fennel, you’re rewarded with a sophisticated side dish that looks as luxurious as it tastes. I usually save it for when I want to impress dinner guests with something fancy, but it’s definitely easy enough to make for everyday dinners!
Whether you’re new to fennel or already in love with it thanks to my Shaved Fennel Celery Salad, Fennel Chickpeas Salad, Roasted Fennel Pasta, or any of these Easy Fennel Bulb Recipes, this recipe for braised fennel will make you adore it even more!
What is braised fennel?
Like many braised vegetable recipes, braising fennel involves steaming it in a shallow layer of liquid (I used water) over low heat until it becomes tender. From there, the liquid in the pan evaporates, leaving the fennel to gently caramelize and reveal its wonderful hidden flavors.
Slowly cooking vegetables like this gives you melt-in-your-mouth results that you wouldn’t usually get from roasting or grilling alone. And with a drizzle of lemon honey vinaigrette served over top, every flavor note is tied together perfectly.
Ingredients
- Fennel – Fennel looks like a cross between celery and dill, but it’s actually a vegetable from the carrot family. It has a large white bulb on the bottom with firm green stalks and leafy fronds on top (all of which are edible!). Its mild anise, licorice-like flavor, and crisp, crunchy texture are also very unique. Just think of it as celery but with more depth!
- Water – The fennel is gently steamed in water to help it tenderize.
- Olive oil
- Herbs and seasonings – I tucked fresh thyme into the pan and seasoned the fennel with garlic powder, salt, and pepper to enhance its unique flavors. If you don’t have thyme, use rosemary, sage, tarragon, or any of these substitutes for thyme instead.
- Lemon honey vinaigrette – An easy vinaigrette made from lemon juice, honey, olive oil, thyme, and salt is drizzled over the braised fennel for a sweet and tangy pop of flavor. Feel free to use maple syrup or agave nectar as a substitute for the honey if needed.
How to make braised fennel
With the core left intact, cut the fennel bulbs in half vertically before slicing each half into wedges.
Place the fennel wedges cut side down in a large skillet. Add the water, olive oil, and thyme sprigs. Season with garlic powder, salt, and pepper, and heat the water to a boil.
Reduce the heat, cover the skillet, and cook until the fennel is fork tender. Remove the lid and continue cooking until the water evaporates.
Turn up the heat to brown the fennel until it’s golden and caramelized.
Meanwhile, whisk the lemon juice, honey, thyme, olive oil, and a pinch of salt in a small bowl.
Drizzle this mixture over the warm braised fennel, garnish with the reserved fronds, and enjoy!
Tips and tricks
- Wash the fennel bulbs really well before getting started. Their bulbs trap a lot of dirt and grit but rinsing them under running water should wash it away. Or, for a deep clean, slice the bulb in half vertically and rinse between the layers before cutting the halves into wedges.
- Keep the fennel core intact to help the wedges hold their shape during cooking. Use a sharp knife to slice the core into even 1-inch-thick wedges.
- Too much water will leave the fennel soggy instead of tender and caramelized. Use just enough to cover the bottom of the pan so it evaporates entirely during cooking.
- Leave space in between each fennel wedge to help them caramelize properly. If necessary, braise the fennel in batches.
Variations
This fennel recipe is all about simplicity, which means there’s lots of room for customization! Here are some creative ideas to make this dish your own:
- Braise in broth – Replace the water with vegetable, chicken, or parmesan broth to infuse more flavor.
- Wine-braised – For a more refined flavor, replace half the water with a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Toasted nuts – Sprinkle chopped toasted almonds, pecans, walnuts, pistachios, or pine nuts over the finished dish for some crunch and nuttiness.
- Cheesy finish – During the last minute of browning, sprinkle some grated parmesan or crumbled goat cheese over each piece of fennel. The heat will gently melt the cheese to create a creamy, savory finish.
- Crispy breadcrumbs – Toss panko breadcrumbs with olive oil, toast them in a skillet until golden, and then sprinkle some over each piece of braised fennel for a satisfying crunch.
- Add another veggie – You can braise the fennel with a second vegetable, such as leeks, celery root (celeriac), or cabbage.
- Orange vinaigrette – Swap the lemon juice in the vinaigrette for freshly squeezed orange juice. Add a pinch of orange zest for an extra sweet, citrusy flavor.
Serving suggestions
Braised fennel’s distinct flavor pairs really well with the briny, clean taste of fish and shellfish. I love serving it with:
You’re not limited to seafood, though. The fennel will also complement meaty mains and vegetable dishes, like:
- Roasted Chicken
- Baked Chicken Legs
- Mushroom Pot Pie
- Italian White Beans
- Braised Lamb
- Chicken Thighs
- Pork Tenderloin
- Lentils
- Risotto
FAQs
Braising fennel takes approximately 30 minutes using a three-step process. First, braise the fennel in water until tender—this takes about 8 minutes. Next, let the water evaporate (another 8 to 10 minutes). Finally, brown the fennel for about 6 minutes to achieve a golden, caramelized finish.
Fennel stalks are pretty fibrous and tough to chew but they’re still very flavorful. I usually toss them in a batch of homemade vegetable broth or stock for an aromatic flavor boost.
Any large nonstick, stainless steel, or cast iron pan is excellent for braising. Make sure the pan has a tight-fitting lid to trap steam during the initial steaming process.
Storing
Leftover cooked fennel can be stored in an airtight container in the fridge for up to 3 days. Before serving, gently warm it in a skillet with a touch of olive oil.
More impressive vegetable sides
- Roasted Brussel Sprouts with Balsamic Reduction
- Traeger Smoked Asparagus
- Roasted Broccoli with Basil Tahini Sauce
- Cabbage Steaks with Bacon & Creamy Mustard Sauce
Did you make this recipe for braised fennel?
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Full Recipe
Braised Fennel
Equipment
Ingredients
- 2 fennel bulbs (about 1/2 pound each, stalks discarded, fronds reserved to garnish)
- 1 cup water
- 3 Tablespoons olive oil (divided)
- 2 sprigs fresh thyme (plus ½ teaspoon minced)
- ½ teaspoon garlic powder
- 1/2 teaspoon kosher salt (plus more to taste)
- ¼ teaspoon pepper
- 2 teaspoons lemon juice
- 1 teaspoon honey
Instructions
- Leaving the core intact, halve the fennel, then cut the halves into 1-inch thick wedges.
- Arrange the fennel (cut side down) in a large nonstick skillet.
- Add the water, 1 Tablespoon olive oil, the thyme sprigs, garlic powder, salt and pepper to the skillet and bring to a boil over medium-high heat.
- Reduce the heat to medium and cover the skillet. Cook until the fennel is tender, about 8 minutes.
- Uncover the skillet and continue to cook until the water has evaporated, 8-10 minutes longer.
- Increase the heat to medium-high and cook until the fennel is browned, turning as needed, about 6 minutes longer.
- Meanwhile, in a small bowl, whisk together the lemon juice, honey, minced thyme, remaining 2 Tablespoons olive oil and a pinch of salt.
- Pour the vinaigrette over the finished fennel and garnish with the reserved fronds. Enjoy!
Notes
- Wash the fennel bulbs really well before getting started. Their bulbs trap a lot of dirt and grit but rinsing them under running water should wash it away. Or, for a deep clean, slice the bulb in half vertically and rinse between the layers before cutting the halves into wedges.
- Keep the fennel core intact to help the wedges hold their shape during cooking. Use a sharp knife to slice the core into even 1-inch-thick wedges.
- Too much water will leave the fennel soggy instead of tender and caramelized. Use just enough to cover the bottom of the pan so it evaporates entirely during cooking.
- Leave space in between each fennel wedge to help them caramelize properly. If necessary, braise the fennel in batches.
- Braise in broth – Replace the water with vegetable, chicken, or parmesan broth to infuse more flavor.
- Wine-braised – For a more refined flavor, replace half the water with a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Toasted nuts – Sprinkle chopped toasted almonds, pecans, walnuts, pistachios, or pine nuts over the finished dish for some crunch and nuttiness.
- Cheesy finish – During the last minute of browning, sprinkle some grated parmesan or crumbled goat cheese over each piece of fennel. The heat will gently melt the cheese to create a creamy, savory finish.
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