Fun Veg to Bring to the Function: Fennel!

Braised Fennel with Creamy Parmy Cannellini Beans

Whether you’re hosting the whole function or a guest with a “bring a side” assignment, a fun veg dish (or 3) is non-negotiable in my book. I’m a meat-eater for sure, but my heart lives with the veggies and I love any excuse to dress up some produce. The goal here is to let the star vegetable shine, keep the ingredient list pretty exclusive, and still make something worthy of a holiday spread.

Fennel is one of my forever favorites because of how good it makes me feel. It’s high in fiber, anti-inflammatory, great for digestion, and just… we’re buds, what can I say. I love it raw, roasted, or melted down into soups, but braised fennel is really where it’s at. When it turns sweet and tender, it’s great with savory things like Parmigiano Reggiano, rosemary, and white beans. This version is intentionally pared back, just seven ingredients if you don’t count salt and pepper.

And it all happens in one dish. A small holiday miracle, honestly.

ingredients

2 large fennel bulbs

2 tablespoons olive oil

1 teaspoon kosher salt, plus more

3 tablespoons salted butter

1 teaspoon fennel seeds

1 teaspoon dried rosemary or 1 sprig fresh rosemary

2 to 3 cloves garlic, lightly crushed

1 can drained and rinsed cannellini beans

1 cup chicken or vegetable stock

1 to 1.5 ounces freshly grated Parmigiano Reggiano, about 1/3 cup

1 lemon

preparation

1. Thoroughly wash the fennel bulbs and fronds to remove any grit. Remove the stalks from the bulbs and reserve half. Separate the fronds from the reserved stalks and set aside.

2. Quarter each fennel bulb, cutting through the core to keep the wedges intact. Season generously on all sides. Thinly slice the reserved stalks.

3. Heat a heavy-bottomed pan, such as a cast iron skillet, over medium-high heat. Add the olive oil and swirl to coat. Arrange the fennel wedges cut-side down and cook undisturbed for 5 to 6 minutes, until deeply caramelized. Flip and brown the second side for another 3 to 4 minutes. Lower the heat to medium, add 2 tablespoons of butter, and baste the fennel for the final minute.

4. Transfer the fennel to a plate. Add the remaining tablespoon of butter to the pan along with the sliced fennel stalks, garlic, and a pinch of salt. Sauté for 3 to4 minutes, until softened. Add the fennel seeds and rosemary; cook for 1–2 minutes, until fragrant.

5. Stir in the cannellini beans and broth, seasoning with salt and pepper. Grate in about half of the Parmigiano Reggiano and stir to combine. Nestle the fennel wedges back into the pan, then finish with lemon zest and more Parm.

6. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, until the beans have absorbed some of the liquid and the fennel is tender and sweet.

7. Finish with fresh lemon juice, more Parm, and the reserved fennel fronds.