Braised fennel with Pecorino
2
Points®
Total Time
35 min
Prep
5 min
Cook
30 min
Serves
6
Difficulty
Easy
Try to find fennel bulbs with some fronds still attached – you can chop them up to use as a pretty garnish for the finished dish. When prepping the fennel, trim the stalks from the top and just a bit from the bottom, leaving the core intact. The core will hold the fennel wedges together and become tender as they cook in this simple stove-top preparation. Pecorino Romano, an Italian sheeps milk cheese is delicious here, but Parmesan would be a great fill in, as would Grana Padana or an aged asiago.
Ingredients
Extra virgin olive oil
2 Tbsp
Uncooked fennel bulb
3 medium, trimmed and each cut into 6 wedges, plus fronds for garnish (optional)
Low sodium vegetable broth
½ cup(s)
Kosher salt
½ tsp
Black pepper
¼ tsp
Fresh thyme
4 sprig(s)
Grated Pecorino Romano cheese
1½ Tbsp