Parmigiano Reggiano Garlic Herb Sauteed Fennel

Tiffany Bannworth


I love this dish. It is subtle and comforting.

I could eat this by the bowl.

Please enjoy. If you have never tried fennel bulb, this is a great introduction.


★★★★★ 1 vote

10 Min
40 Min


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  • 2
    fennel bulbs, sliced
  • 1/2 c
    white wine
  • 1 c
    beef or lamb broth
  • 1 clove
    garlic, chopped
  • 1/4 stick
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 tsp
    thyme, dried
  • 1/2 tsp
    rosemary sprigs, chopped
  • 1/2 tsp
    parsley, italian
  • 1/4 tsp
    turmeric, ground
  • 1/2 tsp
  • 1/4 c
    parmigiano-reggiano, shaved

How to Make Parmigiano Reggiano Garlic Herb Sauteed Fennel


  1. In a lidded pot, add butter, oil, herbs and spices. Sauteed for about 3-5 minutes.
  2. Then add fennel, broth, and wine. Bring to a boil. Lower to a simmer. Cover and cook for 30 minutes.
  3. Then turn off heat, but leave on burner. Sprinkle parm atop and recover. Leave like this for about 5 minutes to melt cheese.
  4. Serve the fennel slices with a spoonful of flavorful broth atop.

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About Parmigiano Reggiano Garlic Herb Sauteed Fennel

Show 3 Comments & Reviews

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