Module 4 · Vegetables
Butter-Braised Fennel with Thyme, Lemon & Parmesan
Butter-Braised Fennel with Thyme, Lemon & Parmesan is a keto side dish with 8 g net carbs, 5 g protein and 17 g fat per serving (205 kcal). It serves 4 and takes 55 minutes in total.
Fennel simmered slowly in butter and broth until it turns sweet, jammy and meltingly tender, then finished under a crown of Parmesan.
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Allergens in this Ketogeni recipe: cereals containing gluten, soybeans, milk, celery. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 15 min · Total time: 55 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 8 g |
| Protein | 5 g |
| Fat | 17 g |
| Energy | 205 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 700 g organic fennel bulbs (about 2 large), fronds saved
- 40 g organic butter
- 2 tbsp organic extra-virgin olive oil
- 2 piece organic garlic cloves, thinly sliced
- 250 ml homemade chicken or vegetable stock, unsweetened
- 6 piece organic thyme sprigs
- 1 piece organic lemon, zest and 1 tbsp juice
- 30 g organic Parmesan, finely grated
- 0.5 tsp fine sea salt
Step-by-step method
- Trim the fennel, saving the fronds. Cut each bulb lengthwise into 4-6 wedges, keeping a bit of the core on each so they hold together.
- Heat the oil and half the butter in a wide ovenproof skillet over medium-high heat. Sear the wedges 3 minutes per side until deep golden and caramelised at the edges.
- Add garlic and thyme for 30 seconds, then pour in the stock and add the salt. Bring to a simmer, dot with the remaining butter, cover and cook gently 25 minutes, turning once, until a knife slips in easily.
- Uncover, raise the heat and cook 5 minutes until the liquid reduces to a glossy glaze.
- Scatter the Parmesan on top and grill (broil) 2-3 minutes until bubbling and flecked with gold. Finish with lemon zest, lemon juice and chopped fronds.
Chef’s tips
- Deep browning in step 2 is where the flavour comes from; do not rush it.
- Keep wedges flat in one layer so they braise evenly.
- The braising glaze is delicious spooned over roast chicken or fish.
Variations
- Add orange zest and a pinch of crushed fennel seed for a more aromatic version.
- Use the same method with quartered celery hearts or radicchio wedges.
- Dairy-free: use only olive oil and skip the cheese, topping with toasted pistachios.
Storage
Keeps 4 days in the fridge and reheats well; flavour improves overnight. Freeze without the cheese up to 2 months.
Questions and answers
How many net carbs are in Butter-Braised Fennel with Thyme, Lemon & Parmesan?
One serving has 8 g net carbohydrates, 5 g protein and 17 g fat (205 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Butter-Braised Fennel with Thyme, Lemon & Parmesan ahead, store or freeze it?
Keeps 4 days in the fridge and reheats well; flavour improves overnight. Freeze without the cheese up to 2 months.
Which allergens are in Butter-Braised Fennel with Thyme, Lemon & Parmesan?
It contains cereals containing gluten, soy, milk and celery, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Can I vary Butter-Braised Fennel with Thyme, Lemon & Parmesan?
Yes. Add orange zest and a pinch of crushed fennel seed for a more aromatic version. Use the same method with quartered celery hearts or radicchio wedges. Dairy-free: use only olive oil and skip the cheese, topping with toasted pistachios.