An Italian side dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 45 min

Organic sourcing

Fennel and lemons are recommended to buy organic. Fennel can be susceptible to pesticide residues, while lemons often have wax or pesticide on their skin, which is used for zest.

Ingredients

• 2 large bulbs fennel
• 3 tbsp extra-virgin olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic (sliced thinly)
• 1/2 cup vegetable stock (ideally homemade)
• to taste sea salt
• to taste freshly ground black pepper
• 2 tbsp fresh parsley (chopped)

Method

1. Trim the fennel, removing the stalks and tough outer layer. Cut the bulb into quarters.
2. Heat olive oil in a large pan over medium heat. Add sliced garlic and fennel quarters.
3. Sauté until fennel begins to soften, about 5-7 minutes, stirring occasionally.
4. Add the lemon zest and juice. Pour in the vegetable stock.
5. Season with sea salt and black pepper. Cover the pan with a lid.
6. Lower the heat and simmer for 25-30 minutes, until the fennel is tender.
7. Remove the lid; allow the liquid to reduce for a couple of minutes.
8. Garnish with chopped parsley before serving.

Notes

• Substitute parsley with fennel fronds if available.
• Serve this dish warm as a side to grilled meats or fish.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.