Recipe: Braised Fennel with Parmesean
- 4 fennel bulbs
- Sea salt and freshly ground pepper
- 1/2 cup (4 f oz/125 ml) chicken stock
- 1/3 cup (1 1/2 oz/45 g)
- shaved Parmigiano-Reggiano
Working with 1 fennel bulb at a time, cut off the stalks and feathery leaves and discard or reserve for another use. Peel away the tough outer layer of the bulb, then cut lengthwise into medium-sized wedges. If the core seems very tough, trim it, but do not cut it away fully or the wedges will fall apart.
In a large frying pan over medium-high heat, warm the olive oil. Add the fennel, sprinkle with salt and pepper, and cook until browned on both sides, about 5 minutes.
Reduce the heat to low. Add the chicken stock, cover, and cook until the fennel is tender, about 10 minutes. Arrange the wedges on a warmed serving dish and sprinkle with the Parmesan. Serve at once.
Posted: to Recipes on Thu, Aug 23, 2012
Updated: Thu, Aug 23, 2012