parmigiano reggiano garlic herb sauteed fennel

Name: Parmigiano Reggiano Garlic Herb Sauteed Fennel
Prep time: 10 min
Cook time: 40 min
Yield: 6
Ingredients: 2 - fennel bulbs, sliced; 1/2 cup(s) white wine; 1 cup(s) beef or lamb broth; 1 clove(s) garlic, chopped; 1/4 stick(s) butter; 2 tablespoon(s) olive oil, extra virgin; 1/2 teaspoon(s) thyme, dried; 1/2 teaspoon(s) rosemary sprigs, chopped; 1/2 teaspoon(s) parsley, italian; 1/4 teaspoon(s) turmeric, ground; 1/2 teaspoon(s) chives; 1/4 cup(s) parmigiano-reggiano, shaved

(1 RATING)

25 Pinches 3 Photos

Tiffany Bannworth

Cape Coral, FL

Updated on Oct 17, 2012

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.

Rate

prep time 10 Min

cook time 40 Min

method ---

yield 6-8 serving(s)

Ingredients

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

How To Make parmigiano reggiano garlic herb sauteed fennel

Step 1

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

Step 2

Then add fennel, broth, and wine. Bring to a boil. Lower to a simmer. Cover and cook for 30 minutes.
Step 3

Then turn off heat, but leave on burner. Sprinkle parm atop and recover. Leave like this for about 5 minutes to melt cheese.
Step 4

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