Braised Fennel

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This deliciously flavored dish of fresh fennel braised with tomato is a terrific adjunct to roast or sautéed lamb, pork, and poultry and is a fine side dish for full-flavored fish like mackerel, swordfish, bluefish, and tuna. Celery can be substituted for the fennel.


  • 4 bulbs fennel
  • 2 ripe tomatoes
  • 1 cup fresh parsley


  1. Trim and discard the feathery tops from the fennel. Cut each bulb in half from top to bottom and cut out the triangular core. Slice each half crosswise, about ½ inch thick. Cut each tomato in half and remove the seeds with a spoon; finely chop the flesh. Mince the parsley.