Fennel With Wine and Parmesan
photo by Artandkitchen
- Ready In:
- 3 tablespoons margarine (butter suits as well, but it's not my choice) or 3 tablespoons olive oil (butter suits as well, but it's not my choice)
- 1 lb fennel, cleaned and sliced (1/4 inch thick)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2⁄3 cup white wine
- salt and pepper (adjust to taste)
- 3⁄4 cup parmesan cheese
- Heat the margarine or oil in a wide non-stick pan.
- Roast fennel (max heat) slices until light brown.
- Reduce the heat to medium (in my case it needed about 10 minutes).
- Add salt, pepper and wine.
- Stir once and cover (medium-low heat).
- Continue to cook until soft for about 10 minutes. If necessary add more wine or some water.
- Adjust salt and pepper.
- Now you have two possibilities (A and B).
- A) Top with parmesan and continue to cook until parmesan melts (easiest and fast version).
- B) Transfer fennel to a baking mold, top with parmesan and broil under grill shortly until parmesan changes color (beautiful and tasty). Don't burn it.
- Serve warm as side dish.
- Note: Small portions on a buffet woud be very cute as well. Reserve some fennel as decoration!
Questions & Replies
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I am a newcomer to fennel and this is a very tasty recipe! I made half of the recipe and used a little less oil than called for. After cooking the fennel on the stove I put the pan under the broiler to brown the parmesan as per your second suggestion. We enjoyed this - thanks for sharing the recipe!
Scrumptious! Hubby is converted-YEAH! Lovely dish--and quality of parmesan has a lot to do with what you think. Easy too. Served with a wonderful lime marinated chicken, rice, and coconut cream pie. I bought 1 bulb which I honestly do NOT think weighed close to even 4 ounces by the time I cut off the fronds... so reduced recipe to 1/4. Mine looks more brown than others but am not used to gas burner in our rental so probably had the flame too high but it sure tasted good. Thank you awalde!
This is very similar to the first fennel dish I ever had. That's the one that convinced me that I really do like fennel. Now you've added parmesan and a few minutes under the grill, and taken this recipe to a whole new level. We loved it. I didn't use any salt, because the parmesan added plenty. Otherwise made and thoroughly enjoyed as written. The whole family thanks you very much for posting.
Delicious! It's amazing the subtle it is the taste of fennel when it's cooked. It is like if fennel has dual personalities. To all people that think they do not like fennel, they should try this recipe. Mild with the delicious gratin crust. We had it as a side of chicken and also fish, great both ways.
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RECIPE SUBMITTED BY
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well