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Braised Fennel with White Wine and Parmesan

Name: Braised Fennel with White Wine and Parmesan
Total time: 40 min
Ingredients: 3 tablespoons, butter; 2 medium bulbs, fennel or 3 small bulbs fennel (about 2 1/4 pounds), stems, fronds, and base trimmed, bulb cut vertically into 1/2-inch thick slices (see illustrations 1 through 3); , Salt and ground black pepper; 1/3 cup, dry white wine; 1/4 cup, grated Parmesan cheese

Appears in Cook's Illustrated May/June 1996

To discover fennel's virtues, slice it thin and cook it slowly.

YIELD 4

TIME 40 minutes

Braised Fennel with White Wine and Parmesan photo

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Gather Your Ingredients

3 tablespoons butter

2 medium bulbs fennel or 3 small bulbs fennel (about 2 1/4 pounds), stems, fronds, and base trimmed, bulb cut vertically into 1/2-inch thick slices (see illustrations 1 through 3)

⅓ cup dry white wine

Before You Begin

In this recipe, the fennel cooks slowly in butter and white wine until tender, then receives a dusting of cheese just before serving. This rich side dish works well with beef or veal.

Instructions

Heat butter over medium heat in sauté pan large enough to hold fennel in almost single layer. Add fennel and sprinkle with salt and pepper to taste. Add wine and cover pan. Simmer over medium heat 15 minutes. Turn slices and continue to simmer, covered, until fennel is quite tender, has absorbed most of pan liquid, and starts to turn golden, about 10 minutes longer. Turn fennel again and continue cooking until fennel starts to color on other side, about 4 minutes longer.

Sprinkle fennel with cheese. Transfer to platter or individual plates and serve immediately.

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