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Fennel a la Grecque    Veg    CD  HD     Greek    45mins

Serves 4   Cold   Vegetarian  Vegan  Vegetables  Herbs  Alcohol  Hors d'oeuvre  Appetizer  Starters   Dairy  Gluten  Wheat Free  Eggless  Greece  Europe  Mediterranean



2 Bulbs of Fennel

4 Large Spring Onions

6 Coriander seeds

1 Bay leaf

6 black Peppercorns

150ml/5 fl.oz Olive Oil

150ml/5 fl.oz White wine (check manufacturing)

150ml/5 fl.oz Water

3 tbsp Parsley, chopped

2 tbsp Lemon Juice




1. Remove any leaves from the fennel and set them aside then wash and trim the bulb and cut into wedges.


2. Put the fennel leaves, onions, coriander, bay leaf, salt, pepper, peppercorns, oil, wine and water in a saucepan and bring to the boil. Simmer for 15 minutes.


3. Add the fennel wedges and cook for 15 minutes until tender.


4. Remove the fennel with a draining spoon and place in a shallow serving dish. Reduce the cooking liquor by boiling rapidly for several minutes. Stir in the parsley and lemon juice.


5. Pour the liquid over the fennel and leave to cool before serving as a starter.


This dish can be made a day before use and kept in the fridge.




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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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