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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
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

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