Fennel with Ham and Parmesan

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

1 large fennel, or 2 small fennel bulbs
50 g ham, air-dried, ideally Italian coppa, alternatively also bacon
1 teaspoon butter
1 tablespoon olive oil, extra virgin, cold-pressed
0.5 ½ cup broth, made from concentrate
30 g parmesan, freshly rated
salt
pepper

Instructions

Cut off any excess stalks from the fennel bulbs. Cut lengthways and cut out the stalk. Cut the tuber halves into pieces about 1 cm in size. Cut 50 g ham into small pieces.
Heat 1 teaspoon butter and 1 tablespoon olive oil in a saucepan and roast the ham. Add the fennel cubes, season with salt and pepper and roast for a few minutes, stirring constantly. Deglaze with 1/2 cup of stock and simmer on open fire for another 10 minutes. Spread 30 g of grated Parmesan over the vegetables and continue to simmer with the lid closed until the Parmesan has melted.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.