Recipe
June 21, 2011
Braised Fennel With Gorgonzola Recipe
Step 1: Trim green stalks from tops of fennel bulbs and slice off a thin piece from the bottoms. Remove and discard tough outer layer. Slice each bulb into 6 or 8 wedges, keeping core intact.
Step 2: Heat oil and butter in a large, deep, ovenproof frying pan over medium-high heat. Add fennel, cut-side down, and cook about 3 minutes, or until golden. Flip and cook another 3-4 minutes, or until golden. Season with salt and pepper.
Step 3: Add chicken stock and lemon juice. Cover, reduce heat to medium-low and simmer 10 minutes, or until fennel is tender. Gently flip fennel, increase heat to medium-high and cook until liquid has almost completely evaporated.
Step 4: Preheat broiler. Crumble Gorgonzola and scatter evenly over fennel. Top with breadcrumbs. Broil 3-5 minutes or until breadcrumbs are golden.
Directions
Yield:
Step 1: Trim green stalks from tops of fennel bulbs and slice off a thin piece from the bottoms. Remove and discard tough outer layer. Slice each bulb into 6 or 8 wedges, keeping core intact.
Step 2: Heat oil and butter in a large, deep, ovenproof frying pan over medium-high heat. Add fennel, cut-side down, and cook about 3 minutes, or until golden. Flip and cook another 3-4 minutes, or until golden. Season with salt and pepper.
Step 3: Add chicken stock and lemon juice. Cover, reduce heat to medium-low and simmer 10 minutes, or until fennel is tender. Gently flip fennel, increase heat to medium-high and cook until liquid has almost completely evaporated.
Step 4: Preheat broiler. Crumble Gorgonzola and scatter evenly over fennel. Top with breadcrumbs. Broil 3-5 minutes or until breadcrumbs are golden.
Virginia Macdonald