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Braised Fennel

Whats.Cooking's picture
Ingredients
  Fennel bulbs 4 Medium
  Light stock 1 1⁄4 Pint (150 milliliter)
  Lemon juice 2 Tablespoon
  Salt To Taste
  Black pepper To Taste
  Butter 2 Ounce (60 gram)
Directions

Slice the bulbs lengthways, in halves or quarters, and rinse.
Arrange in a lightly buttered ovenproof dish.
Add the stock, which shouldn't be too rich or salty because it will reduce.
If you are using a chicken-stock cube, make it half-strength.
Sprinkle with the lemon juice, salt and black pepper.
Dot with butter, then cover.
Cook gently on the hob or in the oven (150°C/300°F/Gas Mark 2).
It will take around 40 minutes to be really tender.
Baste the fennel a few times during the cooking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Fennel
Interest: 
Party, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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