A simple sear caramelizes fennel’s natural licorice flavor. Topping it with toasted hazelnuts, parmesan and parsley takes things to a whole new level. Finished with a touch of lemon zest and viola! Best side dish ever.

Braised Fennel with Hazelnuts

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 25 minutes  |  Serves: 4-6


  • 1 tablespoon unsalted butter or ghee
  • 3 medium sized fennel bulbs, trimmed and cut into 1 inch thick wedges
  • 1/2 cup dry white wine
  • 1/2 cup veggie stock
  • 4 thyme sprigs
  • 1/2 cup hazelnuts
  • 1/4 cup parsley, minced
  • 1/4 cup freshly grated parmesan
  • 1-2 teaspoons freshly grated lemon zest
  • salt and pepper to taste


  1. Melt the butter in a heavy bottom pan over medium high heat. Add the fennel wedges and cook, stirring occasionally, until the fennel begins to brown, about 7 minutes. Add the wine, stock and thyme. Bring the mixture to a low boil. Cover the pan and reduce the heat to medium-low. Simmer until the fennel is tender, about 20 minutes. Remove the lid and increase the heat to high. Continue to cook until the liquid thickens up a bit. Remove from the heat and discard the thyme sprigs.
  2. Heat a small dry skillet over medium heat. Add the hazelnuts and cook, shaking the pan a few times, until they darken up a bit and become fragrant. About 5 minutes. Remove from the heat and when cool enough to handle roughly chop them.
  3. In a small bowl combine the chopped nuts, parsley, parmesan and lemon zest. Toss well.
  4. Plate the fennel and sprinkle with the nut mixture. Season to taste with salt and pepper and serve warm or at room temperature.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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