Braised Fennel Recipe
Ingredients
| Fennel bulbs | 4 Medium | |
| 150 m/11/4 pint light stock | ||
| Lemon juice | 2 Tablespoon | |
| Black pepper salt | 1 To taste | |
| 30-60 g/ 1-2 oz butter | ||
Directions
Slice the bulbs lengthways, in halves or quarters, and rinse.
Arrange in a lightly buttered ovenproof dish.
Add the stock, which shouldn't be too rich or salty because it will reduce.
If you are using a chicken-stock cube, make it half-strength.
Sprinkle with the lemon juice, salt and black pepper.
Dot with butter, then cover.
Cook gently on the hob or in the oven (150°C/300°F/Gas Mark 2).
It will take around 40 minutes to be really tender.
Baste the fennel a few times during the cooking.
Arrange in a lightly buttered ovenproof dish.
Add the stock, which shouldn't be too rich or salty because it will reduce.
If you are using a chicken-stock cube, make it half-strength.
Sprinkle with the lemon juice, salt and black pepper.
Dot with butter, then cover.
Cook gently on the hob or in the oven (150°C/300°F/Gas Mark 2).
It will take around 40 minutes to be really tender.
Baste the fennel a few times during the cooking.
Chef
