Braised Fennel With Lemon And Pepper Recipe

• 3 Tbsp. extra virgin olive oil
• 1 lrg garlic clove diced
• 1 sm dry red pepper
• 2 lrg fennel bulbs tirmmed, and quartered lengthwise
• 3/4 c. vegetable broth
• 1/4 c. dry white wine
• 1/2 x lemon Salt to taste Coarsely-grnd black pepper to taste
• 1/4 c. freshly-grated Parmesan cheese

1. Heat the oil, garlic and dry pepper in the pressure cooker over medium-high heat.
2. As soon as the garlic begins to color, remove it with a slotted spoon and throw away it.
3. Add in the fennel, cut-side down, and cook, uncovered, turning once, till lightly browned, about 8 min.
4. Add in stock or possibly broth and wine.
5. Lock cover in place and bring up to high pressure.
6. Reduce heat to stabalize pressure and cook for 4 min.
7. Release pressure by running cool water over lid.
8. To serve, remove the fennel from cooking liquid.
9. Squeeze the lemon juice over the fennel and seaon with salt and pepper to taste.
10. Sprinkle the cheese on top.
11. This recipe yields 4 servings.

extra virgin olive oil, garlic, red pepper, vegetable broth, white wine, lemon salt, freshlygrated parmesan cheese

Taken from cookeatshare.com/recipes/braised-fennel-with-lemon-and-pepper-90568 (may not work)