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.


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Rating:
★★★★★ 1 vote
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

Step-By-Step

1In a lidded pot, add butter, oil, herbs and spices. Sauteed for about 3-5 minutes.

2Then add fennel, broth, and wine. Bring to a boil. Lower to a simmer. Cover and cook for 30 minutes.

Step 3 Direction Photo

3Then turn off heat, but leave on burner. Sprinkle parm atop and recover. Leave like this for about 5 minutes to melt cheese.

Step 4 Direction Photo

4Serve the fennel slices with a spoonful of flavorful broth atop.

About this Recipe