Name: Braised Fennel with Radicchio and Parmesan
Total time: 1 h
Ingredients: 4 tablespoons unsalted butter; 3 fennel bulbs , 2 tablespoons fronds minced, stalks discarded, bulbs cut vertically into ½-inch-thick slabs; 1/2 teaspoon grated lemon zest plus 2 teaspoons juice; Salt and pepper; 1/2 cup dry white wine; 1 head radicchio (10 ounces), halved, cored, and sliced thin; 1/4 cup water; 2 teaspoons honey; 2 tablespoons pine nuts , toasted and chopped; Shaved Parmesan cheese

Why This Recipe Works

To turn this flavorful vegetable into a main course, we cut the fennel into thick slabs and braised them with wine and aromatics. To achieve deeper flavor, we opted to leave the fennel in the skillet even after the braising liquid had evaporated. Seven minutes per side was all it took to achieve a deep golden, caramelized crust on the fennel and develop some serious flavor-boosting fond in the pan. To take advantage of these browned bits, and to balance the sweetness of the fennel, we stirred in a whole head of radicchio, cooking it briefly with water, honey, and butter to tame its harsh edge and create a richly flavored pan sauce. All this dish needed was a sprinkle of Parmesan cheese and toasted pine nuts for added richness and crunch, and some of the minced fennel fronds for brightness.

Before You Begin

Serve over polenta.

Instructions

Melt 3 tablespoons butter in 12-inch skillet over medium heat. Add fennel slabs, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper, then pour wine over fennel. Cover, reduce heat to medium-low, and cook for 15 minutes. (Skillet will be crowded at first, but fennel will fit into single layer as it cooks.)

Flip fennel pieces and continue to cook, covered, until fennel is tender and well browned, about 7 minutes. Flip fennel pieces and continue to cook, covered, until well browned on second side, about 7 minutes. Transfer fennel to platter and tent loosely with aluminum foil.

Add radicchio, water, and honey to any liquid left in skillet and cook over low heat, scraping up any browned bits, until wilted, 3 to 5 minutes. Stir in lemon juice and remaining 1 tablespoon butter and let sauce thicken slightly, about 1 minute. Season with salt and pepper to taste. Pour radicchio and sauce over fennel and sprinkle with pine nuts, fennel fronds, and Parmesan. Serve.