Fennel With Butter And Parmesan
serves 2-4
This is a classic Italian way to prepare fennel. The richness of the butter and parmesan complements the fennel's texture and balance its herbal, aromatic flavor. Freshly grated parmesan is the best choice here -- if you store your parmesan in the fridge, let it come to room temperature before you grate it.
6 medium fennel bulbs, trimmed and quartered
5 tablespoons unsalted butter
1/4 cup freshly grated parmesan
prep: 5 minutes
total: 35 minutes
large pot
colander
large skillet
grater
1. Bring a large pot of water and one tablespoon of kosher salt to a boil. Meanwhile, prep the fennel.
2. When the water boils, add the fennel quarters and cook them until they're soft, about 5 minutes. Drain them in a colander.
3. Melt the butter in a large skillet over medium heat. When the foam subsides, add the fennel quarters. Season them with a light sprinkling of salt and pepper. Cook, stirring once or twice, 15 minutes.
4. Sprinkle the grated parmesan over the fennel and serve with extra cheese.
2. When the water boils, add the fennel quarters and cook them until they're soft, about 5 minutes. Drain them in a colander.
3. Melt the butter in a large skillet over medium heat. When the foam subsides, add the fennel quarters. Season them with a light sprinkling of salt and pepper. Cook, stirring once or twice, 15 minutes.
4. Sprinkle the grated parmesan over the fennel and serve with extra cheese.
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