Braised fennel

Braised fennel

By
From
Encyclopedia of Food and Cookery
Serves
4

A French way with this anise-scented vegetable, gently braised, to complement fish or lamb dishes.

Ingredients

Quantity Ingredient
4 bulbs fennel, trimmed
2 tablespoons olive oil
1 teaspoon salt
125ml water
or 125ml chicken stock
or 125ml dry white wine

Method

  1. Halve or quarter fennel lengthways, depending on size.
  2. Heat olive oil in a frying pan or heavy flameproof casserole, add fennel and salt and cook gently, turning fennel, for about 10 minutes. Add water, stock or wine, cover and cook over low heat for about 25 minutes or until tender.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again