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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 8 |
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This is a great side dish to accompany any main course. Ingredients:
8 heads fennel (3 in. wide), rinsed |
2 tablespoons olive oil |
1 onion (1/2 lb.), peeled and finely chopped |
1 cup dry white wine |
1/2 cup finely shredded parmesan cheese |
salt |
Directions:
1. Trim off feathery fennel greens and finely chop enough to make 1/4 cup; reserve for garnish. Save remaining greens for other uses. Trim off and discard tough stems, root ends, and any bruised spots from fennel heads. Cut fennel lengthwise into 1/2-inch-thick slices.
2. In a 6- to 8-quart pan over medium-high heat, combine oil and onion. Stir often until onion is limp, 5 to 7 minutes.
3. Add sliced fennel and wine. Cover and simmer over medium heat, stirring occasionally, until fennel is just tender when pierced, about 25 minutes.
4. Arrange fennel slices neatly in a shallow 3- to 3 1/2-quart casserole and add liquid. Cover tightly with foil.
5. Bake in a 375° oven until fennel is very tender when pierced, 1 hour and 10 minutes (1 hour in a convection oven).
6. Uncover fennel, sprinkle with cheese, and, if desired, broil about 4 inches from heat until slightly browned, 3 to 4 minutes. Sprinkle with reserved 1/4 cup chopped green fennel tops. Season to taste with salt.
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