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
Instructions
1
In large skillet, heat oil over medium-high and swirl to coat pan. Add fennel wedges and cook, turning occasionally, until browned on all sides, about 8 minutes.
2
Add broth to skillet. Sprinkle fennel wedges with salt and black pepper. Tuck thyme sprigs between fennel wedges. Cover and reduce heat to low. Simmer until fennel is tender, 18 to 20 minutes. Uncover and increase heat to medium-high. Cook until most liquid evaporates, about 3 minutes. Sprinkle fennel with cheese and fennel fronds (if using).
3
Serving size: 3 fennel wedges
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