Recipe courtesy of Food Network Kitchen
Recipe courtesy Food Network Kitchens for entwine.
Copyright 2011 Television Food Network, G.P. All rights reserved
This is sort of the grilled steak of vegetable sides: it's rich and intense, and needs a wine that can stand up to it. The cheese and cream[ let the cabernet's tannins do the heavy lifting; the slight vegetal note of the fennel brings out the wine's red fruit.]
- 1/2 tablespoon butter
- 2 heads fennel, thinly sliced
- 1 cup coarsely grated Parmesan
- 1 clove garlic, minced
- Kosher salt
- 1 tablespoon mustard
- 2 cups heavy cream
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