Summary

Ingredients

• 600 g fennel
• 1 clove garlic
• 200 ml meat stock, (granulated) or white wine or a mixture both
• 70 g parmesan, freshly rated
• 3 tablespoon olive oil

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Instructions

1. Wash the fennel bulbs and quarter them.
2. Halve the garlic clove.
3. Heat the olive oil in an ovenproof saucepan over medium-high heat. Add the fennel and sear for 5-7 minutes until the cut surfaces are well browned.
4. Add the halved garlic clove in the final 1-2 minutes of searing.
5. Pour in the meat stock or white wine (or use a mixture of both). Cover with the lid and simmer on medium-low heat for 30 minutes.
6. After 20 minutes of braising, preheat the oven to 200 °C (400 °F).
7. Remove the lid from the saucepan and increase the heat to medium-high. Simmer uncovered for 5-10 minutes, stirring occasionally, until the liquid is reduced and creamy.
8. Sprinkle the freshly grated parmesan over the fennel and sauce.
9. Place the saucepan in the oven and bake for 10 minutes until the parmesan is golden and melted.
10. Serve hot as a side dish.