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Braised Fennel Recipe
HT  ACC  50mins
 

Serves 4    Hot  Pork Vegetables  Herbs  Accompaniment  Gluten Wheat free Eggless

Ingredients
3 bulbs of Florence Fennel
100g/4oz Streaky Bacon
1 Onion, chopped
50g/2oz Butter
250ml/9 fl.oz Fresh Chicken Stock
Bouquet Garni
Black Pepper

 

Instructions

1. Trim and wash the fennel.  Cut each bulb into half and blanch in boiling salted water for 10 minutes. Drain.

2. Derind and finely chop the bacon. Heat the butter in a large saucepan and gently fry the bacon and onion for 5 minutes.

 

3. Arrange the fennel halves on top of the bacon mixture, cover with stock, season and add the bouquet garni.

 

4. Cover with a lid or foil and simmer for approximately 30 minutes until tender.

 

 

TIPS AND OPTIONS: 

 

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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.
 
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Substitute parsley for the bouquet garni
 
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For a vegetarian version omit the bacon and use string vegetable stock

 

Equipment required to make this Braised Fennel Recipe

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Oven proof dish (optional)

 

Additional information about Florence Fennel

 

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When buying Florence Fennel, choose firm specimens which feel heavy for their size, have a clean appearance and no brown spots on the bulbs.
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Fresh bulbs will keep in the refrigerator for 2-3 days
 
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Florence fennel bulbs contain iron, calcium, vitamin C, potassium and vitamin A and a medium size bulb contains around 30 calories.
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The fronds can be used as a seasoning herb

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