Braised food

Braised fennel

Braising turns stem vegetables like fennel and celery into succulent, gooey side dishes. Here, browned butter and a little orange juice and zest add a deeply earthy flavor and crisp acidity. For more, check out our Shredded Fennel and Pistachio Salad, Braised Pork Chops and Fennel, and Herbed Beets with Fennel.

  • Yield: 4 servings
  • Difficulty: Easy
  • Total: 35 mins
  • Asset: 20 mins

Ingredients (6)

  • 2 large or 4 small fennel bulbs
  • 1 teaspoon kosher salt
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup fresh orange juice
  • Finely grated zest of 1 orange

And check out our Ultimate Guide to Fennel to learn more about its health benefits and history.


  1. Cut the fennel bulbs, reserving some of the leaves as garnish. Cut the fennel bulbs lengthwise into thick wedges. Sprinkle the fennel wedges with salt.
  2. In a large skillet over medium heat, melt the butter. Cook the butter for about a minute until it starts to brown. Place the fennel cut side down in the pan in a single layer. Cook, without stirring, until browned on one side, about 3 minutes. Flip and brown the other side, about 3 minutes.
  3. Add broth and orange juice to skillet and sprinkle fennel wedges with orange zest. Cover and simmer over medium-low heat until the fennel is tender, about 5 minutes. Serve, garnished with a pinch of the reserved leaves.