| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Vegetarian |
Pressure co, Side dishes, Vegetables, Vegetarian |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lg |
Garlic clove; diced |
| 1 |
sm |
Dried red pepper |
| 2 |
lg |
Fennel bulbs; tirmmed and quartered lengthwise |
| 3/4 |
c |
Chicken stock or canned broth; or vegetable broth |
| 1/4 |
c |
Dry white wine |
| 1/2 |
|
Lemon |
|
|
Salt and coarsely ground pepper |
| 1/4 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
Heat the oil, garlic and dried pepper in the pressure cooker over
Medium-High 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 MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 08, 1998
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