Braised Fennel With Lemon And Pepper

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Garlic clove - diced (large)
1 tablespoon	15ml	Dried red pepper (small)
2 tablespoons	30ml	Fennel bulbs - tirmmed, and (large)
		Quartered lengthwise
3/4 cup	177ml	Vegetable broth
1/4 cup	59ml	Dry white wine
1/2		Lemon
		Salt - to taste
		Coarsely-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Freshly-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.

Source:
The Best Pressure Cooker Cookbook Ever by Pat Dailey

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.