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Pan-cooked Fennel

Serves 4


2 large fennel bulbs, (white part only) washed

4 tablespoons unsalted butter

2/3 cup light cream

Salt to taste

Grated nutmeg

1/2 cup grated Montasio cheese


Cut each bulb in half then into quarters leaving the core attached to keep the layers together.

Melt the butter in a sauté pan large enough to hold the fennel in one layer. When the butter is hot, add the fennel and cook without turning it for 5 minutes. Turn it over, lower the heat and pour in the cream along the edge of the pan.

Cover and cook over low heat until the fennel is knife tender and almost all the cream has evaporated.

Season with salt and pepper. Transfer the fennel to a serving dish. Dust with grated nutmeg and sprinkle the cheese over the slices and serve as a side with chicken.

This recipe is featured on Show 2714 – Supper on the Grill.


  1. Nancy Avila's avatar

    Nancy Avila

    what other cheese can be used in place of montasio ...what is montasio

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