Braised Fennel in Butter

Braised Fennel in Butter

Fennel Plant, photo courtesy of Satrina()

Instead of braised lamb, this is another braised recipe from Melinda Casady, co-owner and culinary educator for the Portland Culinary Workshop.


  • 1 pound fennel quartered and cored
  • 4 Tablespoons butter
  • 1 cup Chicken stock
  • 1 Tablespoon lemon juice
  • salt to taste
  • 1/4 cup parmesan cheese, grated fine


  1. Heat the butter in a sauté pan or pan with high sides (enough room that the fennel is in a single layer), add fennel and coat with butter.
  2. Add stock and lemon juice bring to a simmer and then turn heat to low with a lid.
  3. Cook until tender but still holds its shape.
  4. Remove cover and sprinkle with parmesan cheese and place under broiler until parmesan is golden brown.

    Serves 4-6 people.

    See Related recipe and in the Kitchen video: Braised Lamb with Hazelnut Brown Ale

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