Published May 1, 1996.
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 tender.
In this recipe, the fennel cooks slowly in butter and white wine until tender, then receives a dusting of cheese just before serving. This rich side dish works well with beef or veal.
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