Braised fennel with Pecorino
Extra virgin olive oil
Uncooked fennel bulb(s)
3 medium, trimmed and each cut into 6 wedges, plus fronds for garnish (optional)
Fat free reduced sodium vegetable broth
Grated Pecorino Romano cheese
- 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.
- 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).
- Serving size: 3 fennel wedges