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
           -quartered lengthwise
    3/4 c  Chicken stock or canned
           -broth; or vegetable broth
    1/4 c  Dry white wine
    1/2    Lemon
           Salt and coarsely ground
           -pepper
    1/4 c  Freshly grated Parmesan
           -cheese
 
  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@sojourn.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
  cheese. Recipe