Parmesan Braised Fennel
From shuga 15 years ago
- 100 minutes to make
- Serves 8
This is a great side dish to accompany any main course.
Ingredients
- 8 heads fennel (3 in. wide), rinsed shopping list
- 2 tablespoons olive oil shopping list
- 1 onion (1/2 lb.), peeled and finely chopped shopping list
- 1 cup dry white wine shopping list
- 1/2 cup finely shredded parmesan cheese shopping list
- salt shopping list
How to make it
- Trim off feathery fennel greens and finely chop enough to make 1/4 cup; reserve for garnish. Save remaining greens for other uses. Trim off and discard tough stems, root ends, and any bruised spots from fennel heads. Cut fennel lengthwise into 1/2-inch-thick slices.
- In a 6- to 8-quart pan over medium-high heat, combine oil and onion. Stir often until onion is limp, 5 to 7 minutes.
- Add sliced fennel and wine. Cover and simmer over medium heat, stirring occasionally, until fennel is just tender when pierced, about 25 minutes.
- Arrange fennel slices neatly in a shallow 3- to 3 1/2-quart casserole and add liquid. Cover tightly with foil.
- Bake in a 375° oven until fennel is very tender when pierced, 1 hour and 10 minutes (1 hour in a convection oven).
- Uncover fennel, sprinkle with cheese, and, if desired, broil about 4 inches from heat until slightly browned, 3 to 4 minutes. Sprinkle with reserved 1/4 cup chopped green fennel tops. Season to taste with salt.
The Rating
Reviewed by 7 people-
Hi Shuga, I love seeing new ways to serve fennel as a side dish instead of just an added ingredient. Thanks for a great recipe!
greekgirrrl
in Long Island loved it
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Love fennel, love it poached, sublime dish.
notyourmomma
in South St. Petersburg loved it
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thanks good recipe
momo_55grandma
in Mountianview loved it
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