Large Spring Onions
fl.oz Olive Oil
fl.oz White wine (check manufacturing)
tbsp Parsley, chopped
tbsp Lemon Juice
Remove any leaves from the fennel and set them aside then wash and trim the bulb and cut into wedges.
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.
Add the fennel wedges and cook for 15 minutes until tender.
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.
Pour the liquid over the fennel and leave to cool before serving as a starter.
dish can be made a day before use and kept in the fridge.
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