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Fennel with Parmesan Cheese

CIA Culinary Boot Camp

Fennel with Parmesan Cheese

3 fennel, halved

3 ounces onions, sliced

2 ounces celery, diced

1 garlic glove, chopped

1 lemon, juiced

8 ounces chicken stock

1 teaspoon salt

1/4 teaspoon ground black pepper

1 ounce parmesan cheese

Combine fennel, onions, celery, garlic, lemon juice, and chicken stock.  Braise in a moderate oven until fennel is tender. Remove the core from the fennel, cut in half again, and sprinkle with parmesan cheese.  

Place in a hotel pan with a little of the braising liquid and bake in a 425F oven until cheese is golden brown. 

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