Milk-Poached Fennel Pressure Cooker Recipe

Milk-Poached Fennel Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure

Serve as a side dish with simple roasted meats, poultry, and game

• 2 to 3 medium to large fennel bulbs
• 2 tablespoons unsalted butter
• 1 teaspoon rice flour or all-purpose flour
• 1 (3-finger) pinch sea salt
• freshly grated nutmeg
• 2 cups half-and-half
• grated parmesan cheese, for serving

Method

1. Cut the green frond tops and stalks off the fennel bulbs and trim the root slightly
2. If the outer thick layers of the bulbs look tough and scarred, take a slice off the base and remove them
3. Cut the bulb in half lengthwise from top
4. Lay each half flat and cut in half to make a wedge, leaving a bit of root core on each wedge to help it hold together
5. In a 5- to 7-quart pressure cooker over medium heat, melt the butter
6. Add the fennel pieces, cut side down, and brown, about 2 minutes
7. Turn them over and sprinkle with the flour, salt, and a few gratings of nutmeg
8. Don’t be tempted to add more flour
9. Pour over the half-and-half
10. Bring to a simmer
11. Close and lock the lid
12. Set the burner heat to high
13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
14. Set a timer to cook for 4 minutes
15. Remove the pot from the heat
16. Let stand for 1 minute, then open the cooker with the Quick Release method
17. Be careful of the steam as you remove the lid
18. Serve immediately, sprinkled with Parmesan

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