Fennel in milk is an easy and tasty side dish, very simple to prepare.
The fennel cooks in the pan in milk, absorbing softness and flavor, and is perfect to accompany any kind of dish, meat or fish, but also to enjoy on its own as a lighter main course.
Read how to make fennel in milk with the easy recipe below, as usual, just after the photo 😉
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 lb 2 oz fennel bulbs
- 3 tbsp butter
- 2/3 cup grated Parmesan
- 1 1/4 cups milk
- salt
Preparation of fennel in milk
Clean the fennel: trim off the base and stalks and wash them well.
Cut them into thin wedges.
In a large skillet melt the butter over low heat, then add the fennel and let it sauté for a few minutes, stirring often.
Lightly season with salt and add the milk.
Let cook over low heat for twenty to twenty-five minutes, until the milk has almost evaporated.
Sprinkle with the grated cheese and cover the pan with a lid.
Cook for another five minutes, then serve your fennel in milk immediately, while hot.
Notes
Discover all the other Chez Bibia recipes based on fennel by clicking HERE.
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