Braised Fennel with White Wine and Parmesan

By á-48528

Braising fennel in white wine and butter mellows its anise flavor and leaves the fennel meltingly tender. As the fennel cooks, the wine reduces away to almost nothing, allowing the fennel to caramelize to a golden brown. The acidity of the reduced wine cuts through the richness of the butter, while a final sprinkling of Parmesan cheese adds creamy texture and nutty flavor.

Ingredients

• 2 fennel bulbs
• 3 TB butter
• salt and pepper
• 1/3 c white wine
• 1/4 c grated Parmesan cheese

Preparation

Step 1

Discard fennel stems, trim bulbs, cut each in half lengthwise from top to bottom and then slice each half into four wedges. Melt butter in skillet over medium heat. Lay fennel in skillet, cut-side down, and sprinkle lightly with salt and pepper. Add wine, cover, and simmer for 10 minutes.

Flip wedges so cut side is facing down, and continue to cook, covered, until that side turns golden, about 10 minutes. Uncover and continue to cook fennel, turning as needed, until all sides are golden, about 10 more minutes. Transfer fennel to serving platter and sprinkle with the Parmesan.