Sheet-pan braised fennel with Parm and hazelnuts from Veg Forward: Super Delicious Recipes that Put Veggies at the Center of the Plate (page 197) by Susan Spungen

  • thyme
  • chicken stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute vegetable stock for chicken stock.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock.

  • lholtzman on May 17, 2025

    It’s not winter, but I had a large fennel bulb that needed to be used, so this was 1/3 of the recipe. That said, i did use the full amount of vegetable stock. I love braising fennel and this recipe was really good. It works just as well as a side in the spring as it does in the winter.

  • bernalgirl on February 16, 2025

    The recipe as written doesn’t seem to work, but with adjustments it’s absolutely delicious and worth fiddling with. I think the oven is too hot or the cooking time is too long and there’s too much liquid. I drained the liquid off before the fennel cooked to mush and added the parm per the finishing step, omitting the nuts per family preference. Next time I’ll start with the hot oven and reduce the cooking time till the fennel is just charring, add 1/2 the liquid and finish in a 375 degree oven to see how that goes.

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