Fennel with Butter and Parmigiano-Reggiano: Difference between revisions
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Created page with '{{RecipeSummary |PrepTime= 5 min |CookTime= 10 min |Source= [http://www.rsfarm.com Rock Spring Farm] |Yield= 2 servings |Rating= Delicious }} === Ingredients === * 1 medium f…' |
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime=5 min | |||
|PrepTime= | |CookTime=10 min | ||
5 min | |Source=[http://www.rsfarm.com Rock Spring Farm] | ||
|CookTime= | |Yield=2 servings | ||
10 min | |Rating=Delicious | ||
|Source= | |||
[http://www.rsfarm.com Rock Spring Farm] | |||
|Yield= | |||
2 servings | |||
|Rating= | |||
Delicious | |||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
* 1 medium fennel bulb (or two small ones), quartered | |||
* | |||
1 medium fennel bulb (or two small ones), quartered | |||
* 2 T butter | * 2 T butter | ||
* salt and pepper to taste | * salt and pepper to taste | ||
* 1/4 c freshly grated Parmigiano—Reggiano cheese | * 1/4 c freshly grated Parmigiano—Reggiano cheese | ||
=== Preparation === | === Preparation === | ||
Bring a pot of salted water to a boil. Add fennel pieces and cook until slightly softened, about 5 minutes, then drain. Heat the butter in a large skillet over medium heat. Add fennel, season to taste with salt and freshly ground black pepper, and cook turning fennel occasionally, about 5 minutes. Transfer to a serving dish and sprinkle with the Parmigiano—Reggiano cheese. Serve hot or cold. | Bring a pot of salted water to a boil. Add fennel pieces and cook until slightly softened, about 5 minutes, then drain. Heat the butter in a large skillet over medium heat. Add fennel, season to taste with salt and freshly ground black pepper, and cook turning fennel occasionally, about 5 minutes. Transfer to a serving dish and sprinkle with the Parmigiano—Reggiano cheese. Serve hot or cold. | ||
[[Category:Side Dish]] | [[Category:Side Dish]] | ||
[[Category:Fennel]] | [[Category:Fennel]] | ||
[[Category:Delicious]] | [[Category:Delicious]] | ||
Latest revision as of 15:09, 28 July 2010
| Summary | |
|---|---|
| Prep time | 5 min |
| Cook time | 10 min |
| Source | Rock Spring Farm |
| Yield / serves | 2 servings |
| Rating | Delicious |
Ingredients
- 1 medium fennel bulb (or two small ones), quartered
- 2 T butter
- salt and pepper to taste
- 1/4 c freshly grated Parmigiano—Reggiano cheese
Preparation
Bring a pot of salted water to a boil. Add fennel pieces and cook until slightly softened, about 5 minutes, then drain. Heat the butter in a large skillet over medium heat. Add fennel, season to taste with salt and freshly ground black pepper, and cook turning fennel occasionally, about 5 minutes. Transfer to a serving dish and sprinkle with the Parmigiano—Reggiano cheese. Serve hot or cold.
