Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: minutes
Yields or Serves: 4
Fennel is related to a group of herbs that includes anis, cumin, dill, coriander, and caraway. In the vegetable world, however, fennel is recognized as having a taste all its own, one often compared to licorice.
- 4 Fennel Bulbs
- 3 Tablespoons Olive Oil
- 3 Garlic Cloves (Chopped)
- 1 Teaspoon Kosher Salt
- 1/2 Freshly Ground Pepper
- 2 Cups Water
- 2 Tablespoons Fresh Lemon Juice
- 1/4 Cup Grated Parmesan Cheese
- Cut off stalks and feathery fronds from fennel bulbs. Reserve the stalks for another use. Cut each bulb into quarters lengthwise and trim away the tough inner core.
- In large-size saucepan, over a medium heat, add olive oil. Add garlic and cook 1 minute. Stir constantly. Add fennel quarters and season with kosher salt and pepper. Cook, stirring occasionally, 5 minutes until fennel begins to soften. Reduce heat to a medium-low. Add water. Cover and cook 20 to 25 minutes until fennel is tender.
- Using a slotted spoon, transfer fennel to serving platter and keep warm.
- Increase heat to high and cook 5 minutes until about 3/4 cup liquid remains. Add lemon juice.
- Drizzle sauce over fennel. Sprinkle with grated parmesan.
- Serve immediately.
- Serves 4
- Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes
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