Cooking Index - Cooking Recipes & IdeasBraised Fennel With Lemon And Pepper Recipe - Cooking Index

Braised Fennel With Lemon And Pepper

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlOlive oil
1 tablespoon 15mlGarlic clove - diced (large)
1 tablespoon 15mlDried red pepper (small)
2 tablespoons 30mlFennel bulbs - tirmmed, and (large)
  Quartered lengthwise
3/4 cup 177mlVegetable broth
1/4 cup 59mlDry white wine
1/2   Lemon
  Salt - to taste
  Coarsely-ground black pepper - to taste
1/4 cup 36g / 1.3ozFreshly-grated Parmesan cheese

Recipe Instructions

Heat the oil, garlic and dried pepper in the pressure cooker over medium-high heat. As soon as the garlic begins to color, remove it with a slotted spoon and discard it. Add the fennel, cut-side down, and cook, uncovered, turning once, until lightly browned, about 8 minutes. Add stock or broth and wine.

Lock cover in place and bring up to high pressure. Reduce heat to stabalize pressure and cook for 4 minutes. Release pressure by running cold water over lid.

To serve, remove the fennel from cooking liquid. Squeeze the lemon juice over the fennel and seaon with salt and pepper to taste. Sprinkle the cheese on top.

This recipe yields 4 servings.

The Best Pressure Cooker Cookbook Ever by Pat Dailey


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