Recipe - Braised Fennel With Lemon And Pepper

3 tablespoon Olive oil
1 lg Garlic clove; minced
1 small Dried red pepper
2 lg Fennel bulbs; tirmmed and
quartered lengthwise
Three fourths cup Chicken stock or canned
broth; or vegetable broth
One fourth cup Dry white wine
One half Lemon
Salt and coarsely ground
pepper
One fourth cup Freshly grated Parmesan
cheese

Heat the oil, garlic and dried pepper in the pressure cooker over
MediumHigh 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. From The Best Pressure Cooker Cookbook Ever by
Pat Daily, HarperCollins, '94. MC formatting by bobbi744@sojourn.com

NOTES : Fresh bulb fennel has a subtle, elegant taste, similar to celery
but with a refined hint of anise. This preparation mimics a classic use of
fennel, partnering it with lemon, pepper and Parmesan cheese.
Recipe by: The Best Pressure Cooker Cookbook Ever

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 08, 1998