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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 lrg garlic clove diced
- 1 sm dry red pepper
- 2 lrg fennel bulbs tirmmed, and quartered lengthwise
- 3/4 c. vegetable broth
- 1/4 c. dry white wine
- 1/2 x lemon Salt to taste Coarsely-grnd black pepper to taste
- 1/4 c. freshly-grated Parmesan cheese
Direcciones
- Heat the oil, garlic and dry pepper in the pressure cooker over medium-high heat. As soon as the garlic begins to color, remove it with a slotted spoon and throw away it. Add in the fennel, cut-side down, and cook, uncovered, turning once, till lightly browned, about 8 min. Add in stock or possibly broth and wine.
- Lock cover in place and bring up to high pressure. Reduce heat to stabalize pressure and cook for 4 min. Release pressure by running cool water over lid.
- To serve, remove the fennel from cooking liquid. Squeeze the lemon juice over the fennel and seaon with salt and pepper to taste. Sprinkle the cheese on top.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 90 | 83% |
| Total Fat 10.17g | 13% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 178mg | 7% |
| Potassium 47mg | 1% |
| Total Carbs 1.88g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.13g | 1% |
| Protein 0.16g | 0% |
