Braised Fennel and Sweet Potatoes with Parmesan

Braising is often associated with tough cuts of meat, but starchy vegetables like fennel and sweet potatoes also benefit from this favorite slow-cooking technique. The fennel is transformed into meltingly tender bites, while the sweet potatoes add their own natural caramelized sweetness to the dish. Finish with a garnish of Parmesan cheese to enhance the rich, umami flavors that take this recipe from a simple side to a hearty main dish.

2 large fennel bulbs

Olive oil

2-3 medium sweet potatoes, cut in half

Salt

Freshly ground black pepper

3 cloves garlic

1 bay leaf

1 cup chicken stock

2 ounces Parmigiano Reggiano cheese, crumbled

Preheat oven to 375°F. Cut off and discard stalks from fennel bulbs, reserving 1 tablespoon fronds. Cut the bulbs lengthwise into quarters.

Heat a Braiser over medium heat, and add enough olive oil to lightly coat the bottom of the pan. Add fennel bulb quarters to the pan and sear on all sides until golden brown, about 8-10 minutes. Remove from the pan and set aside on a plate. Add the sweet potatoes, cut side down and sear until browned, about 4-6 minutes. Flip the potatoes and add the fennel back into the pan. Season with a generous sprinkle of salt and pepper. Add the garlic, bay leaf and chicken stock to the pan.

Bring the chicken stock just to a simmer, cover with the lid and place in the preheated oven. Braise vegetables until tender, about 45 minutes.  To serve, garnish with the cheese and fennel fronds