Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Braised Fennel w/white wine & Parmesean




Source of Recipe


(mystic)


Recipe Introduction


In this recipe, the fennel cooks slowly in butter and white wine until tender, then receives a dusting of cheese just before serving. This rich side dish works well with beef or veal.


List of Ingredients




3 tablespoons butter

2 medium bulbs fennel or 3 small bulbs fennel (about 2 1/4 pounds), stems, fronds, and base trimmed, bulb cut vertically into 1/2-inch thick slices

Table salt and ground black pepper

1/3 cup dry white wine

1/4 cup grated Parmesan cheese


Recipe



Heat butter over medium heat in sauté pan large enough to hold fennel in almost single layer. Add fennel and sprinkle with salt and pepper to taste. Add wine and cover pan. Simmer over medium heat 15 minutes. Turn slices and continue to simmer, covered, until fennel is quite tender, has absorbed most of pan liquid, and starts to turn golden, about 10 minutes longer. Turn fennel again and continue cooking until fennel starts to color on other side, about 4 minutes longer.


Sprinkle fennel with cheese. Transfer to platter or individual plates and serve immediately.

Serves 4