Right Now: Parmesan-Braised Fennel and Leeks

Braised vegetables and a saucy Parm broth

Parmesan-braised fennel and leeks is buttery and delicious, vegetable-centered, hands-off, and adaptable. If you're wondering what a Parmesan braise is, here it's a mix of white wine and broth with a Parmesan rind thrown in. It's simmered low and slow until everything is supple and melt-in-your-mouth velvety with a saucy broth.

A section of Parmesan rind gets melty and limp in the braising pan, imparting the broth with deep flavor and flecks of Parmesan. You can save old rinds in the freezer for this purpose, or just slice a bit from a hunk of Parm you happen to have on hand. 

The braise starts by adding butter and leeks to a shallow pan over gentle heat. Let them cook while you slice the fennel. Add the fennel and a pinch of salt and pepper, a splash of white wine, a cup of broth, a Parmesan rind, and lemon zest, and then bring it all to a gentle simmer with the lid slightly askew for 40 minutes or so.

Meanwhile, make buttery polenta, mince herbs, and steam a few eggs. You could also sear up sliced sausage (pork or vegetarian) or another simple protein.

If you don't have fennel or leeks on hand but like the idea of a vegetable braise, consider using onion, cabbage, or hakurei turnip wedges, or chopped greens. Cauliflower can be braised, but only cook it for 20 minutes or so. Add bay leaves, thyme, or rosemary. Sub dry vermouth or all broth for the white wine.

Parmesan-Braised Fennel and Leeks over Polenta