Roman-Style Braised Fennel

Courtesy of Kay Chun/ The New York Times

INGREDIENTS

2 tablespoons unsalted butter

8 ounces shallots, peeled and thinly sliced

Salt and black pepper

2 tablespoons extra-virgin olive oil

3 garlic cloves, thinly sliced

3 pounds medium fennel heads, trimmed of stalks and bulbs quartered through the core

½ cup dry white wine

2 tablespoons lemon juice

1 oregano sprig

6 parsley sprigs plus 2 tablespoons chopped parsley, for garnish

PREPARATION

In a 12-inch high-sided skillet, melt butter over medium heat. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.

Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.

Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.