Braised Fennelcomments (8) January 30th, 2012
A medium to large bulb will give two to four servings; with smaller bulbs, allow one to two per person. You can use a medium-size onion in place of the leeks and it will be just as tasty.
About 8 small fennel bulbs or 1 large bulb fennel
2 or 3 small leeks or 1 large leek
About 3 tablespoons olive oil (can use half unsalted butter)
Salt and freshly ground pepper
About 1/4 cup white wine, vegetable broth or water
Freshly grated Parmigniano
Green sprigs for garnish
Trim the fennel, cutting off the stems and root end. Set aside some of the nice bright green sprigs for garnish. Wash and pat dry. Slice the fennel lengthwise into 3/8-to 1/2-inch slices. Cut the slices lengthwise down the middle to separate the pieces, so you have a large julienne. Remove the tough, top green part of the leeks, halve lengthwise and rinse well. Pat dry and slice horizontally in 1/2-inch slices.
Heat the oil in a large sauté pan over medium heat. Add the leeks and fennel, toss to distribute the oil and cover for about 5 minutes. Remove lid and stir; cook for another 3 to 5 minutes. If they are sticking, add the liquid; stir them again and cover for a few minutes more. The fennel and leeks should be tender, not tough, yet not over-cooked.
Season lightly with salt and freshly ground pepper, toss and turn off the heat. Sprinkle with parmesan cheese and cover for a few minutes to melt the cheese. Sprinkle fresh-chopped fennel fronds over the top just before serving.
posted in: fennel, braised fennel