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.