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    Home » Vegetables

    Sauteed Fennel with Parmesan Cheese

    Published: Apr 19, 2021 · Modified: Jan 22, 2024 by Tammy Circeo · This post may contain affiliate links · 2 Comments

    Yum
    Jump to Recipe Print Recipe

    Fennel isn't the most popular vegetable, but it is certainly one to try! It's so crunchy and its licorice-leaning flavor is delicious raw, in salads with a citrus vinaigrette, or quick pickled. The flavor mellows significantly when it is cooked. You can roast it in the oven, use it in soups, and one of my favorite preparations is Sauteed Fennel with Parmesan Cheese.

    Sauteed Fennel on a platter with parmesan cheese and fennel fronds

    What is fennel?

    Fennel is a member of the carrot family although it doesn't grow as a root. It has a slightly licorice flavor that mellows quite a lot when it's cooked. Even people who don't like anise or licorice often find that they love fennel!


    The part that is normally eaten is the bulb part at the bottom, but the stalks and feathery leaves are also edible. The stalks are more fibrous and tough and are best added to soups or stocks. You can mix chopped fennel fronds into pestos, salsas, and vinaigrettes for extra freshness. You can use them to top dips, eggs, stir-fries, toasts, and seared meats. They are delicious and beautiful when tossed into green salads or strewn on top of roasted vegetables. Read a lot more about fennel HERE.

    Full head of fennel

    Let's prep Sauteed Fennel with Parmesan Cheese

    Cut the stalks off and save some of the feathery leaves, then cut the bulb part in half.

    Fennel bulb cut in half

    Remove the core at the bottom, then slice the bulb into strips.

    The fennel bulb cut in strips from the top to bottom

    How to saute fennel

    Heat a skillet over medium heat, then add some butter and olive oil. The oil keeps the butter from getting too hot and starting to brown.

    Fennel strips cooking in the skillet

    You really only want to soften the fennel, charring it just a bit, but not overcook it. Season it well with salt and pepper, then place it on a platter.

    Saute the fennel until they are soft, but still bright

    Top the sauteed fennel with freshly grated Parmiggiano-Reggiano and some of the reserved fennel fronds. Serve with roasted or grilled meats.

    Close up of Sauteed Fennel with Parmesan Cheese

    Recipe

    Sauteed Fennel on a platter with parmesan cheese and fennel fronds

    Sauteed Fennel with Parmesan Cheese

    Tammy Circeo
    Fennel is so crunchy and its licorice-leaning flavor is delicious raw, in salads with a citrus vinaigrette, or quick pickled. The flavor mellows significantly when it is cooked. You can roast it in the oven, use it in soups, and one of my favorite preparations is this simple Sauteed Fennel with Parmesan Cheese.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Side Dish
    Cuisine Mediterranean

    Ingredients
      

    • 2 fennel bulbs
    • 1 Tablespoon butter
    • 1 Tablespoon olive oil
    • salt and pepper for seasoning
    • lemon wedges to squeeze over
    • fresh Parmiggiano-Reggiano to grate on the sauteed fennel

    Instructions
     

    • Cut the stalks and fronds from the fennel bulbs. Reserve the fronds for garnish and the stalks to use in a soup or stock.
    • Cut the core from the bulbs, then slice them into strips.
    • Heat a skillet over medium heat, then add the butter and olive oil.
    • Put the fennel strips into the skillet and saute until they are soft and starting to brown.
    • Season the sauteed fennel with salt and pepper, then place on a platter. Squeeze lemon juice over, then grate fresh Parmiggiano-Reggiano generously over the fennel.
    • Serve with grilled or roasted meats.
    Keyword fennel, sauteed fennel

    Yum

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    About Tammy Circeo

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    Comments

    1. Emilie

      April 16, 2022 at 5:15 am

      5 stars
      So simple and absolutely delicious!

      Reply
      • Tammy Circeo

        April 19, 2022 at 8:38 am

        Thank you so much, Emilie!

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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