by Cooking Up a Story

Braised Fennel in Butter

Instead of braised lamb, this is another braised recipe from Melinda Casady, co-owner and culinary educator for the Portland Culinary Workshop.

Ingredients:

• 1 pound fennel quartered and cored
• 4 Tablespoons butter
• 1 cup Chicken stock
• 1 Tablespoon lemon juice
• salt to taste
• 1/4 cup parmesan cheese, grated fine

Instructions:

1. Heat the butter in a sauté pan or pan with high sides (enough room that the fennel is in a single layer), add fennel and coat with butter.
2. Add stock and lemon juice bring to a simmer and then turn heat to low with a lid.
3. Cook until tender but still holds its shape.
4. Remove cover and sprinkle with parmesan cheese and place under broiler until parmesan is golden brown.

   Serves 4-6 people.

   See Related recipe and in the Kitchen video: Braised Lamb with Hazelnut Brown Ale

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   Tags: braised lamb with hazelnut brown ale, fennel, food farmer earth, in the kitchen, lamb, lemon juice

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