Fennel With Wine and Parmesan

Recipe by Artandkitchen
READY IN: 20mins


  • 3
    tablespoons margarine (butter suits as well, but it's not my choice) or 3 tablespoons olive oil (butter suits as well, but it's not my choice)
  • 1
    lb fennel, cleaned and sliced (1/4 inch thick)
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 23
  • salt and pepper (adjust to taste)
  • 34


  • Heat the margarine or oil in a wide non-stick pan.
  • Roast fennel (max heat) slices until light brown.
  • Reduce the heat to medium (in my case it needed about 10 minutes).
  • Add salt, pepper and wine.
  • Stir once and cover (medium-low heat).
  • Continue to cook until soft for about 10 minutes. If necessary add more wine or some water.
  • Adjust salt and pepper.
  • Now you have two possibilities (A and B).
  • A) Top with parmesan and continue to cook until parmesan melts (easiest and fast version).
  • B) Transfer fennel to a baking mold, top with parmesan and broil under grill shortly until parmesan changes color (beautiful and tasty). Don't burn it.
  • Serve warm as side dish.
  • Note: Small portions on a buffet woud be very cute as well. Reserve some fennel as decoration!