CookEat Recipe
Fennel Braised with Broth and Parmesan
Blanched fennel wedges sautéed in butter, finished in broth and lightly bound with flour and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 2 large fennel bulbs, about 600 g; 30 g butter; About 250 ml prepared meat broth; 5 g plain flour; 15 g grated Parmesan; Salt; Water for blanching.
Step 2
Trim off the fennel stalks and tough outer layers, wash and cut the bulbs into small wedges. Blanch in lightly salted boiling water for about 5–7 minutes and drain.
Step 3
Melt the butter in a broad pan and sauté the fennel gently for about 4–5 minutes. Add the broth and simmer partly covered for about 15–20 minutes until tender.
Step 4
Mix the flour smoothly with a tablespoon of cool broth taken from the measured amount before it was heated, or a tablespoon of cold water. Stir into the simmering juices and cook gently for at least 5 minutes, turning the fennel carefully, until lightly bound.
Step 5
Remove from the heat and stir or sprinkle in the Parmesan. Serve hot with the lightly thickened juices.
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