Name: Skillet-Braised Fennel
Total time: 45 min
Ingredients: 4 (1-pound) fennel bulbs , stalks discarded; 1 cup water; 1/4 cup extra-virgin olive oil , divided; 2 sprigs fresh thyme , plus ½ teaspoon minced; 3/4 teaspoon plus ⅛ teaspoon table salt , divided; 1/4 teaspoon pepper; 2 teaspoons lemon juice; 1 teaspoon honey

Why This Recipe Works

To bring out the complex flavors of deeply browned and caramelized fennel, we used our favorite simple skillet-braising method. By simmering the fennel wedges in a covered nonstick skillet with just 1 cup of well-seasoned water, we jump-started the cooking of the fennel's interior so that it cooked in just 8 minutes, rendering it tender and juicy. Another round of cooking, this time uncovered, helped drive off any unwanted moisture and use the vegetable's natural sugars to achieve well-browned wedges. A quick stir-together vinaigrette of fresh thyme and lemon poured over the browned fennel added freshness and the right amount of bright acidity.

Before You Begin

Be sure to buy fennel with the stalks still attached. If you can find only stalkless bulbs, then look for those that weigh from 10 to 12 ounces each; they will weigh between 6 and 8 ounces when fully trimmed.

Instructions

Halve fennel bulbs through core. Trim away and discard tough outer leaves. Cut halves into 1-inch-thick wedges through core, leaving core intact.

Arrange fennel, cut side down when possible, in 12-inch nonstick skillet. Add water, 2 tablespoons oil, thyme sprigs, ¾ teaspoon salt, and pepper to skillet and bring to boil over medium-high heat. Reduce heat to medium, cover, and cook until fennel is just tender and can be easily pierced with tip of paring knife, about 8 minutes.

Uncover and continue to cook until water has evaporated, 6 to 10 minutes longer. Increase heat to medium-high and cook, turning fennel as needed, until browned on cut sides, about 6 minutes. Transfer fennel to serving platter.

Whisk lemon juice, honey, minced thyme, remaining 2 tablespoons oil, and remaining ⅛ teaspoon salt together in bowl. Pour vinaigrette over hot fennel. Serve.