Name: Braised Fennel with Lemon and Pepper
Ingredients: 3 tablespoon 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

Braised Fennel with Lemon and Pepper

Cooking MethodPressure Cooker

Ingredients

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

Instructions

Serving Size : 4. 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.