Braised Fennel with White Wine and Parmesan

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Appears in Cook's Illustrated May/June 1996

To discover fennel's virtues, slice it thin and cook it slowly.

SERVES 4

TIME 40 minutes

WHY THIS RECIPE WORKS

We learned while developing our fennel recipes that it responds well to braising, absorbing flavors from the cooking liquid to deliver very good results. Fairly slow cooking turned out to be the key for delivering fennel that was uniformly ...

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