Braised Fennel in Butter Recipe

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.

Serves 4-6 people.


  • 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.

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

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