Braised Fennel Recipe
Hot Pork Vegetables Herbs Accompaniment Gluten Wheat free Eggless
3 bulbs of Florence Fennel
100g/4oz Streaky Bacon
1 Onion, chopped
250ml/9 fl.oz Fresh Chicken Stock
Trim and wash the fennel. Cut each bulb into half and blanch in boiling salted
water for 10 minutes. Drain.
Derind and finely chop the bacon. Heat the butter in a large saucepan and gently fry the
bacon and onion for 5 minutes.
fennel halves on top of
the bacon mixture, cover with stock,
season and add the bouquet garni.
Cover with a lid or foil and simmer for approximately 30 minutes until tender.
TIPS AND OPTIONS:
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
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