Recipe

Parmesan Braised Fennel Recipe

Add Step-by-Step Photos	Shuga / All my dishes 1 year, 6 months ago This is a great side dish to accompany any main course. Prep:20m Cook:100m Servings:8	Shuga
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Ingredients

8 heads fennel (3 in. wide), rinsed

2 tablespoons olive oil

1 onion (1/2 lb.), peeled and finely chopped

1 cup dry white wine

1/2 cup finely shredded Parmesan cheese

Salt

Directions

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.

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Comments

greekgirrrl 1 year, 6 months ago said:
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!

notyourmomma 1 year, 6 months ago said:
Love fennel, love it poached, sublime dish.

momo_55grandma 1 year, 6 months ago said:
Thanks good recipe

bluewaterandsand 1 year, 6 months ago said:
Fantastic! I putting on my this weeks menu.

smooch 1 year, 6 months ago said:
Great side for the summertime!

noir 1 year, 3 months ago said:
Terrific! :)

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