Search recipe:
- Arizona Citrus Braised Fennel and Radishes with Parmigiano-Reggiano
-
- 2 tbsp olive oil
- 3 fennel Bulbs (about 1 1/2 lbs) tough, bruised outer leaves discarded, cut in fourths, core partially removed. A few fronds of fennel reserved
- 1-2 Bunches radishes, cut in half if large
- 1 small red onion, thinly sliced
- Kosher salt and freshly ground pepper
- 1 cup fresh orange juice
- 2 tsp orange zest
- 1 cup vegetable broth
- 1-2 star anise, ground to a powder (about 1/4 tsp)
- 6 oz shiitake mushrooms, caps only, thickly sliced
- 3 tbsp Parmigiano-Reggiano, finely grated (or use any other hard grated cheese)
- 1/4 cup pine nuts, toasted
- Directions
- Heat a large sauté pan over medium-high heat. Add 1 tablespoon of 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 the heat to simmer. Cover and cook 10 to 15 minutes longer, until fennel is fork tender. Remove the fennel and radishes from the pan with a slotted spoon and place on a platter. Turn the heat back up to high and reduce the remaining liquid down to a syrup. Return the fennel and radishes to the pan and ross to coat. Check seasoning. Meanwhile, heat a 10-inch sauté pan over medium-high heat. Add the remaining tablespoon of oil and mushrooms; season with salt and pepper and sauté until tender, about 5 minutes. Set aside. Arrange the fennel and radishes on a serving platter. With a rubber spatula, scrape any remaining sauce over the vegetables. Sprinkle with the mushrooms, cheese, pine nuts and reserved fennel fronds.
- Provided by:
- Edible Phoenix Publication
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Apple Annies
Annie Holcomb Willcox, AZ, 85643View details |
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Big Happy's Farm
Kathy Porter Mesa, AZ, 85210View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
|
Double Z Gardens
Amado, Arizona View details |
|
Duncan's Trading Company
Patrick Duncan Litchfield Park, AZ, 85340View details |
|
Elfrida Community Garden
Julie Karra Elfrida, AZ, 85610View details |
|
Fury Farm LLC
Brandon Brooks, Peter Egyed, Christine Montgomery Goodyear, Arizona, 85338View details |
|
K&B Farms
Kelly Cathcart & Beep Lawrence Cottonwood, AZ, 86326View details |
|
Lucky Nickel Ranch
Michael and Pani McKenzie Eloy, AZ, 85131View details |
|
Maya's Farm
Maya Dailey Phoenix, AZ, 85042View details |
|
Milk n More
United Dairymen of Arizona Tempe, Arizona, 85283View details |
|
New Roots Phoenix Urban Farm
View details |
|
Pinnacle Farms
Janna Anderson View details |
|
Schnepf Farms
Carrie Schnepf Queen Creek, AZ, 85242View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Simple Farm
Michael and Lylah Ledner Scottsdale, AZ, 85260View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Banana Bran Muffins
Cream butter and sugar until very light and fluffy. Combine mashed bananas with All-Bran and eggs. Mix well. Mix all the dry ingredients into the banana combination, mixing only until the dry ingredients are incorporated. Use a large ice cream scoop to fill a greased muffin pan.
(For future Banana Bran muffins, always freeze over-ripe bananas and use as needed)
Bake at 350 degrees for 15 to 20 minutes.
