Fustini's Oils and Vinegars
Braised Fennel

Add To Favorites

Braised Fennel

Reviews

This recipe does not have any reviews yet   be the first to write one

Braised Fennel


Submitted by Chef Laura Cavender

Ingredients


Directions

Step 1. 

Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.


Step 2. 

Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.


Step 3. 

Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes. Stir in Asiago Parmesan spread.


Step 4. 

Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature, Drizzling with olive oil




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Nutrition Information

Nutritional information can be found listed with each product.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More