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Braised Fennel
Prep:
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Cook:
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Ingredients
2 large fennel bulbs, tennis ball sized - about 2 pounds*
3½ TBSP butter
1 cup vegetable stock
2 TBSP lemon juice
1 tsp salt
fresh ground black pepper
sprinkle of grated nutmeg
1 TBSP olive oil
grated parmesan
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2 large fennel bulbs, tennis ball sized - about 1 kilogram*
50 grams butter
237 ml vegetable stock
2 TBSP lemon juice
1 tsp salt
fresh ground black pepper
sprinkle of grated nutmeg
1 TBSP olive oil
grated parmesan
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Wash the fennel bulbs, and trim off any bruised leaves or hard stalks.
- Quarter each bulb lengthwise, removing the hard core.
- Heat the butter, and cook the fennel over medium heat for 10 minutes, until nicely browned.
- Stir in 160 ml of the stock and lemon juice.
- Cover and simmer gently over low heat for about 45 minutes or until fennel is tender.
- Add more stock if it starts to stick or dry out. The pan should be almost dry by the time it goes in the oven.
- Preheat the oven to 430°F (220°C).
- Sprinkle fennel with salt, pepper, and nutmeg.
- Drizzle with olive oil and cover with parmesan cheese.
- Transfer to the oven, removing the lid.
- Bake for 15-20 minutes or until it is golden on top. Serve hot.
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Nutritional Info
Storage
Notes
*Fennel, the bulb, is SCD-compliant, but it is very fibrous and should be considered advanced.
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