Braised Fennel With Parmesan
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4medium-size fennel bulbs, trimmed and halved lengthwise
- 2cups chicken broth, homemade or low-sodium canned
- 1teaspoon olive oil
- Freshly ground pepper to taste
- 4tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
165 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 9 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Place the fennel in a large, shallow baking dish and pour in the chicken broth. Cover the dish with foil and bake until the fennel is very tender, about 2 hours.
- Step 2
Preheat the broiler. Drain the liquid off of the fennel and place in a small saucepan. Cook over medium heat until reduced to a syrup consistency, about 5 minutes. Whisk in the olive oil. Season the fennel with pepper and brush with the broth mixture. Sprinkle with the Parmesan and broil until browned, about 2 minutes. Divide among 4 plates and serve.
Private Notes
Comments
Very nice side dish. Appealing flavor and appearance. And easy.
At last! I can retire my yellowed clipping from 1994 for this dish that I have cherished. It’s easy as pie, doesn’t require much attention. And delicious — tender and tasty.
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