Tuesday, February 23, 2010

Braised Fennel

We only used half the fennel from the other night and i was fairly excited after our first success with the salad.

I tried this interesting recipe from Vegetarian Cooking for Everyone. Not only did it use fennel, which we rarely eat, but used a braising technique that I can't remember using at home.

In the end we really enjoyed this, and it has helped reduce our distaste for fennel.

Braised Fennel with Parmesan
2 Tbs butter
2 or 3 fennel bulbs, trimmed and quartered
1/2 cup dry white wine
1/3 cup Parm
salt and pepper

Pre heat oven to 325 deg.
Steam the fennel for about 10 minutes until it begins to soften.

In a buttered dish, arrange the fennel in a single layer. Add the wine, season with salt and pepper and top with butter. Cover and bake about 20 minutes.

Remove the cover and add the cheese.

Return to the oven and cook another 10 minutes.

1 comment:

  1. Best fennel I've ever had in my life. Super simple and uber delicious. You can enjoy it with a sausage sandwich or inside of meatballs or even by itself. So versatile. Thanks!