Fennel with Butter and Parmigiano-Reggiano

  • Serves

    serves 6


Fennel cooked in butter and served with parmigiano is one of the classic Italian methods for preparing this aromatic vegetable.


  • 8 quartered, trimmed small fennel bulbs
  • 5 Tbsp. butter
  • Salt and freshly ground black pepper
  • 14 cup freshly grated parmigiano-reggiano


Step 1

Bring a large pot of salted water to a boil over high heat. Add fennel bulbs and cook until slightly softened, about 5 minutes, then drain. Heat butter in a large skillet over medium heat. Add fennel, season to taste with salt and pepper, and cook, turning fennel occasionally, until just tender, about 5 minutes. Transfer to a warm serving dish and sprinkle with parmigiano-reggiano.

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