Skillet-Braised Fennel with Herbs and Parmesan
Serves 4
A gentle braising in pure butter brings out the succulent sweetness and delicate anise flavor of fennel better than any other technique. Once the fennel is tender and browned, a topping of parmesan and gremolata is the crowning touch. Serve this addictively delicious vegetable with roast chicken or pork.
2 large fennel bulbs
1/2 cup freshly grated parmesan cheese
2 tablespoons panko (Japanese-style breadcrumbs)
Grated zest of 1 lemon
2 teaspoons minced fresh parsley
2 teaspoons minced fresh basil
1/2 teaspoon fennel pollen (or ground fennel seed)
1/4 cup (1/2 stick) unsalted butter
Sea salt
Trim the bottom of the fennel bulbs with a vegetable parer to remove any discolored ends. Cut the fennel bulbs in half lengthwise, then cut each half into quarters, leaving the core and stem ends intact (to hold the wedges together). You should have 16 wedges.
Combine the parmesan cheese, panko, lemon zest, parsley, basil, and fennel pollen in a small bowl and stir to combine. Set aside.
Melt the butter over medium-low heat in a large skillet. Add the fennel and season with sea salt. Cook, covered, until the fennel browns, then turn the pieces with tongs, and continue cooking on the other side until the fennel is browned and tender, about 20 minutes total.
Turn off the heat and sprinkle the fennel with the cheese-panko mixture. Cover the pan and let sit until the cheese melts, about 1 minute. Serve immediately.
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