Your Life A to Z Recipe: Monday, February 2nd, 2015 - Citrus Braised Fennel & Radishes with Parmigiano-Reggiano By Chef Chuck Wiley

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Citrus Braised Fennel & Radishes with Parmigiano-Reggiano
Yield: 4-6 Servings


1 Tbsp   Olive oil

3 each   Fennel bulbs, (about 1-1/2lbs) tough, bruised outer leaves discarded, cut in                       fourths, partially remove core. Reserve a few fronds of fennel.

1-2 bunch  Radishes, cut in half if large

1 small       Red onion, thinly sliced

To taste      Kosher salt and freshly ground black pepper

½ cup         Orange juice (juice from two oranges)

2 tsp      Orange zest

1 cup          Vegetable broth

1-2 each      Star anise, ground to a powder

3 Tbsp      Parmigiano-Reggiano, finely grated (or any other hard grating cheese)

¼ cup      Pinenuts, toasted
 

1.    Heat a large sauté pan over medium high heat. Add the oil, fennel, radishes and onion; season with salt and pepper and brown slightly; about 5 minutes. Add the orange juice, zest, broth and star anise to taste. Bring to a boil and lower heat to simmer. Cover and cook 10-15 minutes longer until fennel is fork-tender.

2.    Remove the fennel and radishes from the pan and place on a platter. Turn the heat back up to high and reduce the liquid down to a syrup. Return the fennel to the pan and toss to coat. Check seasoning.

3.    Arrange the fennel and radishes on a serving platter. With a rubber spatula scrape any remaining sauce over the fennel. Sprinkle with the cheese, pine nuts and reserved fennel fronds.