Fennel With Olive Oil, Garlic & Parmesan

Fennel With Olive Oil, Garlic & Parmesan copy


Prep Time:  15 minutes
Cook Time:  30 minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  4

[Total: 1   Average: 5/5]

Fennel is related to a group of herbs that includes anis, cumin, dill, coriander, and caraway. In the vegetable world, however, fennel is recognized as having a taste all its own, one often compared to licorice.

  • 4 Fennel Bulbs
  • 3 Tablespoons Olive Oil
  • 3 Garlic Cloves (Chopped)
  • 1 Teaspoon Kosher Salt
  • 1/2 Freshly Ground Pepper
  • 2 Cups Water
  • 2 Tablespoons Fresh Lemon Juice
  • 1/4 Cup Grated Parmesan Cheese
  1. Cut off stalks and feathery fronds from fennel bulbs. Reserve the stalks for another use. Cut each bulb into quarters lengthwise and trim away the tough inner core.
  2. In large-size saucepan, over a medium heat, add olive oil. Add garlic and cook 1 minute. Stir constantly. Add fennel quarters and season with kosher salt and pepper. Cook, stirring occasionally, 5 minutes until fennel begins to soften. Reduce heat to a medium-low. Add water. Cover and cook 20 to 25 minutes until fennel is tender.
  3. Using a slotted spoon, transfer fennel to serving platter and keep warm.
  4. Increase heat to high and cook 5 minutes until about 3/4 cup liquid remains. Add lemon juice.
  5. Drizzle sauce over fennel. Sprinkle with grated parmesan.
  6. Serve immediately.
  7. Serves 4
  8. Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes
  9. ©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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