Sauteed Fennel with Parmesan Cheese
Fennel is so crunchy and its licorice-leaning flavor is delicious raw, in salads with a citrus vinaigrette, or quick pickled. The flavor mellows significantly when it is cooked. You can roast it in the oven, use it in soups, and one of my favorite preparations is this simple Sauteed Fennel with Parmesan Cheese.
Ingredients
- 2 fennel bulbs
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- salt and pepper for seasoning
- lemon wedges to squeeze over
- fresh Parmiggiano-Reggiano to grate on the sauteed fennel
Instructions
- Cut the stalks and fronds from the fennel bulbs. Reserve the fronds for garnish and the stalks to use in a soup or stock.
- Cut the core from the bulbs, then slice them into strips.
- Heat a skillet over medium heat, then add the butter and olive oil.
- Put the fennel strips into the skillet and saute until they are soft and starting to brown.
- Season the sauteed fennel with salt and pepper, then place on a platter. Squeeze lemon juice over, then grate fresh Parmiggiano-Reggiano generously over the fennel.
- Serve with grilled or roasted meats.
Tried this recipe?Let us know how it was!