Surprising Side: Milk-poached Fennel
Five minutes under low pressure, and you’ll have a healthy, delicious and unexpected side dish to accompany meat or poultry.It breaks all of the pressure cooking rules, using milk and flour, but because of the proportions and short cooking time, it works… and how!
Pressure Cooker Recipe: Milk-poached Fenne
Melt the butter in a preheated pressure cooker, with the top off, on medium heat. Add the fennel slices and lightly brown them.
Add the flour, and stir it in to coat the fennel slices. Sprinkle with salt, freshly grated nutmeg and pour on the milk.
Close and lock the lid of the pressure cooker, set the pressure to LOW, and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 5-6 minutes cooking time under LOW pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pressure cooker. For electric pressure cookers, release the pressure using the automatic release method – release pressure from the top by twisting a lever.
Check the fennel for doneness, and if they are still a little bit al dente continue cooking further at low heat without the pressure cooking lid.
I’m always clicking around looking for inspiration and innovation in the pressure cooker, when I stumbled across this recipe from Laura‘s pressure cooker manual in my favorite Italian pressure cooking forums, I knew I had to cook it for you!