Trim away fennel stalks. Chop and reserve frilly green fronds as
garnish. Halve each bulb root to stalk, then cut each half into 3 or 4
wedges.
Heat the olive oil in a skillet. Add fennel and cook, turning now and
then, until nicely browned, about 5 minutes. Add garlic; stir 30
seconds. Stir in broth, salt and pepper.
Cover, reduce heat and let simmer until fennel is tender, about 15
minutes.
Use a slotted spoon to remove fennel to a serving latter. Add butter
to pan; heat remaining liquid, stirring and scraping the pan, about
2 minutes. Pour sauce over fennel. Garnish with Parmesan cheese
and reserved fronds.
Originally Submitted
3/5/2014
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