Fennel with Ham and Parmesan

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 large fennel, or 2 small fennel bulbs
  • 50 g ham, air-dried, ideally Italian coppa, alternatively also bacon
  • 1 teaspoon butter
  • 1 tablespoon olive oil, extra virgin, cold-pressed
  • 0.5 ½ cup broth, made from concentrate
  • 30 g parmesan, freshly rated
  • salt
  • pepper
Fennel with Ham and Parmesan
Fennel with Ham and Parmesan

Instructions

  1. Cut off any excess stalks from the fennel bulbs. Cut lengthways and cut out the stalk. Cut the tuber halves into pieces about 1 cm in size. Cut 50 g ham into small pieces.
  2. Heat 1 teaspoon butter and 1 tablespoon olive oil in a saucepan and roast the ham. Add the fennel cubes, season with salt and pepper and roast for a few minutes, stirring constantly. Deglaze with 1/2 cup of stock and simmer on open fire for another 10 minutes. Spread 30 g of grated Parmesan over the vegetables and continue to simmer with the lid closed until the Parmesan has melted.

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