Braised Fennel

4 Fennel Bulbs
280ml (½ pint) Vegetable Stock
4 tbsp Sunflower oil
3 Garlic Cloves
Salt and Pepper

Prepare the fennel, trim off the fine feathery leaves (and reserve), cut into quarters.
Heat half the oil in a heavy based saucepan and add the fennel quarters.
Sauté on all sides until burnishing in places.
Add the stock, remaining oil, finely sliced garlic and season to taste.
Cover and bring to the boil.
Reduce the heat and simmer gently for 10-12 minutes or until fennel is tender and the liquid has reduced and thickened to a coating sauce.
Serves: 6

VegetableRecipes

Braised Fennel

Vegetable
Recipes