Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

Braised Fennel Recipe

Yield: Serves 4 Total time Keywords

Serves 4    Hot  Pork Vegetables  Herbs  Accompaniment  Gluten Wheat free Eggless

3 bulbs of Florence Fennel
100g/4oz Streaky Bacon
1 Onion, chopped
50g/2oz Butter
250ml/9 fl.oz Fresh Chicken Stock
Bouquet Garni
Black Pepper



1. Trim and wash the fennel.  Cut each bulb into half and blanch in boiling salted water for 10 minutes. Drain.

2. Derind and finely chop the bacon. Heat the butter in a large saucepan and gently fry the bacon and onion for 5 minutes.


3. Arrange the fennel halves on top of the bacon mixture, cover with stock, season and add the bouquet garni.


4. Cover with a lid or foil and simmer for approximately 30 minutes until tender.





Once cooked the mixture can be transferred to an ovenproof dish, sprinkled with parmesan cheese and baked in a hot oven for 10-15 minutes until golden.

Substitute parsley for the bouquet garni

For a vegetarian version omit the bacon and use string vegetable stock


Equipment required to make this Braised Fennel Recipe

Oven proof dish (optional)


Additional information about Florence Fennel


When buying Florence Fennel, choose firm specimens which feel heavy for their size, have a clean appearance and no brown spots on the bulbs.

Fresh bulbs will keep in the refrigerator for 2-3 days


 Follow us 



 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos