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Fennel Braised in Cream

Fennel Braised in Cream

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Makes: 4 servings

Prep: 10 mins

Cook: 20 mins

Ingredients
  • 1 tablespoon butter
  • 2 fennel bulbs (about 2lbs)--bulbs quartered, cored and sliced lengthwise 1/2-inch thick, fronds chopped and reserved
  • salt and pepper
  • 1/3 cup heavy cream
  • 1/3 cup freshly shredded parmesan, plus more for garnishing
Directions

    HIT THE HEAT:

  1. In a large skillet fitted with a lid, melt the butter over medium-high heat. Add the sliced fennel and 1/4 tsp salt and cook, stirring occasionally, until the fennel begins to brown, about 5 minutes.
  2. ADD LIQUID:

  3. Lower the heat to low and pour in the cream. Stir to scrape up any browned bits from the bottom of the pan.
  4. COVER AND SIMMER:

  5. Cover the pot and simmer, stirring occasionally, until the fennel is tender when pierced with a fork, about 10 minutes.
  6. FINISH THE DISH:

  7. Stir in the cheese and half of the reserved fronds; season with salt and pepper. To serve, garnish with the remaining reserved fronds and a sprinkling of cheese.