Braised Caramelised Fennel

with 2 Comments
Braised Caramelised Fennel

This is a very quick and easy Dish. Either serve it as a Side Dish, perhaps with a Lemon Risotto, or as the Main Highlight as I did with Wild Garlic Focaccia and Rosemary and Honey Roasted Carrots. Slightly Sticky, melts in your Mouth Fennel. Also delicious in my Roasted Beetroot and Fennel Tart.

Technically Braising would mean frying the Fennel first and then cooking them in Fluid, we’re doing it the other way round here.

Serves 4


Ingredients

3 Large Fennel

About 1 Litre Vegetable Stock

1 Tbsp Olive Oil

3 Tsp Sugar

5 Stems of Thyme

2 Garlic Cloves

2 Tbsp Pernot

Salt to Taste

A little Lemon Zest


Method

Prepare the Fennel, by cutting off the Stalks, reserving any feathery Fronds for later. Then cut the Fennel in Quarters and remove the tougher inner Core. The Stalks and Core could be saved for making a Veggie Stock. Peel and halve the Garlic.

In a large Frying Pan add the Stock and bring to the Boil, lie the Fennel Quarters in the Stock, scatter with the Sugar, Thyme, a good pinch of Salt, the Olive Oil, and the Garlic Halves. Place a lid on and allow the the Fennel and stock to cook over a medium Heat. After about 10 minutes check to see how soft they are by inserting a Cooking Needle or Knife. If the Fennel should be soft, and well cooked. If not, replace the lid and further cook. Once the Layers are soft, remove the Lid, turn up the heat and reduce the Liquid down. Use a Spoon to Glaze the Fennel as the Liquid reduces down. Once the liquid has nearly all gone, turn the heat down and add the Pernod. Allow the Pernod to bubble away and then turn the heat off. Spoon the Caramelised Liquid over the Fennel. Taste and add Salt to Taste. Finish with the Fennel Fronds roughly chopped and a little Lemon Zest.

2 Responses

  1. Sheila Whiteway
    | Reply

    I love fennel and this is a great way to cook it, I didn’t have pernod so used white wine. I had as the main for my supper with sourdough bread and a glass of white wine.

    • Hannah
      | Reply

      Glad you could adapt the recipe to what you had at home, sounds delicious with the sourdough bread and glass of white wine 😉

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