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Print this Recipe    Braised Fennel

Braised Fennel with Lemon and Pepper
Serving Size : 4

3 tablespoons olive oil
1 large garlic clove, diced
1 small dried red pepper
2 large fennel bulbs, tirmmed and quartered lengthwise
3/4 cup vegetable broth
1/4 cup dry white wine
1/2 lemon
salt and coarsely ground pepper
1/4 cup freshly grated Parmesan cheese

Heat the oil, garlic and dried pepper in the pressure cooker over
Medium-High heat. As soon as the garlic begins to color, remove it
with a slotted spoon and discard it. Add the fennel, cut side down,
and cook, uncovered, turning once, until lightly browned, about 8
minutes. Add stock or broth and wine.

Cover and bring up to High pressure. Reduce heat to stabalize
pressure and cook for 4 minutes. Release pressure by running cold
water over lid.

To serve, remove the fennel from cooking liquid. Squeeze the lemon
juice over the fennel and seaon with salt and pepper to taste.
Sprinkle the cheese on top.

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