Braised Fennel

Name: Braised Fennel
Cuisine: French
Ingredients: 2 tablespoons freshly grated Parmigiano-Reggiano cheese; ¼ cup grated Gruyère or other Swiss-type cheese; ¼ cup grated Gruyère or other Swiss-type cheese; ¾ cup boiling Pure Vegetable Broth, Secondary Stock, or any light chicken broth of your choice; ¾ cup boiling Pure Vegetable Broth, Secondary Stock, or any light chicken broth of your choice; ¾ cup boiling Pure Vegetable Broth, Secondary Stock, or any light chicken broth of your choice; Pepper from the mill; Salt; 2 tablespoons unsalted butter or virgin olive oil; 2 tablespoons unsalted butter or virgin olive oil; 6 fennel bulbs

Preparation info

FFR to FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Another extremely expensive, but incomparably fitting vegetable with a leg of lamb. Keep the outer layers, stalks, and greens, as they make a lovely soup to which any macaroni product can be added for a second inexpensive meal. Excellent with lamb roast or chops, chicken cutlets, and veal chops or scaloppine.

Ingredients

6 fennel bulbs
2 tablespoons unsalted butter or virgin olive oil
Salt

Europe
France
Side dish
Gluten-free

Method

Preheat the oven to 325°F. Trim away the cores and the tough outer layer of the fennel bulbs. Cut each in half. Blanch in lightly salted boiling water 2 to 3 minutes. Drain well. Rub the butter on the bottom and sides of a l½-quart baking dish. Arrange the fennel in the dish alternatin