Slow Pan Fried Fennel Recipe at MyDish

Slow Pan Fried Fennel

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Method

  • Cut the fennel into quarters from root to tip.

  • Melt the butter in a frying pan and add the fennel. Fry over a moderate heat for a couple of minutes on each side to colour.

  • Pour in enough water to come half way up the fennel. Add the lemon juice and some salt.

  • Bring to the boil, cover with a lid and cook over low heat until the fennel is tender (about 20 mins).

  • Remove the lid and turn up the heat. When only a couple of tablespoons of liquid remain scatter over a handful of grated parmesan. Put the lid on until the cheese melts.

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    Ingredients

    • 2 Large fennel bulbs (topped and tailed with the course outer shell removed)
    • 75g Butter
    • 1 Lemon
    •  Grated parmesan

    By Views 917  Added Sun Apr 11 2010

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