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Buttered Fennel    Veg  HT  ACC  25mins


Serves 4     Hot Vegetarian Vegetables Accompaniment Gluten Wheat Free Eggless

4 Fennel Bulbs
Salt and pepper
75g /3oz Butter


1. If the fennel bulbs have leaves attached, cut them off and reserve for use in another recipe. Cut off the root base then cut each bulb in half lengthways and rinse in cold water.

2. Place the fennel in a saucepan with 2.5cm/1-inch of salted water. Bring to the boil then reduce the heat, cover and simmer for 15-20 minutes or until just tender.

3. Once tender, drain well in a colander.

4. Melt the butter in the rinsed out saucepan then return the fennel to the pan, season with pepper and cook for a few minutes, turning to coat the fennel with the butter.

NB  If your fennel had the feathery leaves attached, you can chop them and sprinkle over the buttered bulbs just before serving.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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