Braised Fennel Recipe

Braised Fennel (choux de Bruxelles au beurre) Recipes

Ingredients :

2 bulbs fennel

3 tbsp olive oil

2 cloves garlic, chopped

3.5 fl oz water

salt, pepper

1 tbsp Pernod (optional)

3 tbsp cream

Method :

Wash the fennel bulbs and cut in halves downwards. Put the oil, fennel and chopped garlic in a pan with the water a little salt and pepper. Cover the pan tightly and simmer for 90 minutes on a very low heat. After 1 hour add the Pernod. Then transfer the fennel to an ovenproof dish. Boil down the cooking juices. Stir in the cream away from the heat and adjust the seasoning. Pour this sauce over the fennel and cook in a moderate oven (180C, 350F, Gas 4) for 20 minutes.

Serves 4

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