Braised Fennel With Parmesan
"Via Deborah Madison, a very simple and quite delicious treatment of fennel which is a wonderful accompaniment to pork or grilled fish."
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 tablespoons butter (or olive oil or a combo, plus extra for greasing the baking dish)
- 2 -3 bulbs fennel, trimmed
- salt and pepper
- 1⁄2 cup dry white wine
- 1⁄3 cup parmesan cheese, freshly grated
- parsley (and or or fennel greens)
directions
- Preheat the oven to 325°F
- Rub a baking dish large enough to hold the fennel in a single layer with butter.
- Slice the fennel bulbs in half or quarters lengthwise and steam the fennel over simmering water for 10 minutes, then arrange in the dish.
- Dot with butter or drizzle with olive oil, season with salt and pepper and add the wine or water. Cover and bake for 20 minutes.
- Remove the cover, baste the fennel with its juice, then add the cheese and continue baking uncovered until the fennel is completely tender, about 10 minutes more.
- Serve garnished with chopped fennel greens or parsley.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Fennel is such an under appreciated veggie. It's got so much flavor, and this recipe is a perfect example of how to enjoy it. The simplicity is the key. I made this just as written and loved it. Save those feathery leaves for garnish. Thanx for posting this!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
