Parmigiano Reggiano Garlic Herb Sauteed Fennel

Tiffany Bannworth

By
@MissAnubis

I love this dish. It is subtle and comforting.

I could eat this by the bowl.

Please enjoy. If you have never tried fennel bulb, this is a great introduction.


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

10 Min

Cook:

40 Min

Ingredients

2
fennel bulbs, sliced
1/2 c
white wine
1 c
beef or lamb broth
1 clove
garlic, chopped
1/4 stick
butter
2 Tbsp
olive oil, extra virgin
1/2 tsp
thyme, dried
1/2 tsp
rosemary sprigs, chopped
1/2 tsp
parsley, italian
1/4 tsp
turmeric, ground
1/2 tsp
chives
1/4 c
parmigiano-reggiano, shaved

Directions Step-By-Step

1
In a lidded pot, add butter, oil, herbs and spices. Sauteed for about 3-5 minutes.
2
Then add fennel, broth, and wine. Bring to a boil. Lower to a simmer. Cover and cook for 30 minutes.
3
Then turn off heat, but leave on burner. Sprinkle parm atop and recover. Leave like this for about 5 minutes to melt cheese.
4
Serve the fennel slices with a spoonful of flavorful broth atop.

About this Recipe