Braised fennel with lemon and pepper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | large | Garlic clove; diced |
| 1 | small | Dried red pepper |
| 2 | larges | Fennel bulbs; tirmmed and quartered lengthwise |
| ¾ | cup | Chicken stock or canned broth; or vegetable broth |
| ¼ | cup | Dry white wine |
| ½ | Lemon | |
| Salt and coarsely ground pepper | ||
| ¼ | cup | Freshly grated Parmesan cheese |
Directions
Heat the oil, garlic and dried pepper in the pressure cooker over Medium-High heat. As soon as the garlic begins to color, remove it with a slotted spoon and discard it. Add the fennel, cut side down, and cook, uncovered, turning once, until lightly browned, about 8 minutes. Add stock or broth and wine. Cover and bring up to High pressure. Reduce heat to stabalize pressure and cook for 4 minutes. Release pressure by running cold water over lid. To serve, remove the fennel from cooking liquid. Squeeze the lemon juice over the fennel and seaon with salt and pepper to taste.
Sprinkle the cheese on top. >From The Best Pressure Cooker Cookbook Ever by Pat Daily, HarperCollins, '94. MC formatting by bobbi744@...
NOTES : Fresh bulb fennel has a subtle, elegant taste, similar to celery but with a refined hint of anise. This preparation mimics a classic use of fennel, partnering it with lemon, pepper and Parmesan cheese.
Recipe by: The Best Pressure Cooker Cookbook Ever Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 08, 1998