This braised fennel is proof that just a few ingredients and a simple recipe can really wow!
Prep Time12 minutesmins
Cook Time38 minutesmins
Total Time50 minutesmins
Course: Side Dish
Cuisine: Italian
Servings: 4
Author: The Hungry Pinner
Equipment
chef's knife
cutting board
large pot
baking dish or large oven-proof skillet
Ingredients
extra virgin olive oil
3fennel bulbs
6cupschicken stock
¼cupParmigiano-Reggianograted
salt and pepperto taste
Instructions
Preheat oven to 350℉. Lightly coat a baking dish or large oven-proof skillet with olive oil and set aside (cast iron is excellent).
Scrub the fennel and trim by removing the stalks and fronds, reserving the fronds for garnish. Remove roots, if present, leaving enough of the stem so the fennel retains its shape. Cut the fennel into 1-inch thick slices.
Add the chicken stock to a large pot and bring to a boil. Carefully add the sliced fennel and parboil until slightly tender, 6-8 minutes.
Strain the stock, retaining 1/2 cup. Place the parboiled fennel slices into prepared baking dish.
Pour retained stock over the fennel and top with salt, pepper, and parmesan cheese. Sprinkle with finely chopped fennel fronds for added flavor.
Bake uncovered for 20-30 minutes or until the top is golden brown.
Garnish with additional fennel fronds, if desired, and serve warm.