BRAISED FENNEL AND PARMESAN
Steps:
- MAKES 4 SERVINGS Working with 1 fennel bulb at a time, cut off the stalks and feathery leaves and discard or reserve for another use. Peel away the tough outer layer of the bulb, then cut lengthwise into medium-sized wedges. If the core seems very tough, trim it, but do not cut it away fully or the wedges will fall apart. In a large frying pan over medium-high heat, warm the olive oil. Add the fennel, sprinkle with salt and pepper, and cook until browned on both sides, about 5 minutes. Reduce the heat to low. Add the chicken stock, cover, and cook until the fennel is tender, about 10 minutes. Arrange the wedges on a warmed serving dish and sprinkle with the Parmesan. Serve at once.
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