fennel browned in butter with parmesan and fresh herbs

spicchi brasati al burro

4 servings

If your skillet is too small to accommodate all of the fennel pieces, use two pans, increasing butter as necessary to get a nice golden crust on the fennel. A mix of herbs is great here, if you happen to have several at hand.

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Ingredients

3 tablespoons unsalted butter
2 medium fennel bulbs, trimmed (keeping ends intact), cut into eighths
Salt
½ cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
1½ tablespoons finely chopped fresh herbs such as basil, chives, mint or flat-leaf parsley

Instructions

Heat butter in a large skillet over medium heat until melted. Add fennel in a single layer, cut-side down. Sprinkle with generous pinch salt, cover and cook, turning pieces occasionally, until browned and tender, about 15 minutes.

Remove pan from heat. Sprinkle fennel with cheese, cover and let sit until cheese melts, about 1 minute. Divide among plates, sprinkle with herbs and serve immediately.

October 2008

keywords:

side dish, vegetable, quick, fast, simple, easy, autumn, fall, fennel bulbs, parmigiano-reggiano, parmesan cheese

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Comments [1]

This sounds great. I've used fennel with Snapper before and this sounds like another way to enjoy this unique vegetetable. I'm looking forward to making it. I'll come back and rate it later after I cook it.

Posted: November 19, 2011 01:37 by lylacooks