Braised fennel with lemon and pepper
Lemon Pepper Vegetables Vegetarian
Last updated 6/12/2012 1:10:00 AM. Recipe ID 37126. Report a problem with this recipe.
Title: Braised fennel with lemon and pepper
Categories: Pressure co, Side dishes, Vegetables, Vegetarian
Yield: 4 Servings
3 tb Olive oil
1 lg Garlic clove; diced
1 sm Dried red pepper
2 lg Fennel bulbs; tirmmed and
3/4 c Chicken stock or canned
-broth; or vegetable broth
1/4 c Dry white wine
Salt and coarsely ground
1/4 c Freshly grated Parmesan
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 email@example.com
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
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