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Braised fennel hearts

You'll need

80 ml (1/3 cup) olive oil 4 fennel bulbs, trimmed and quartered 1 tbsp fennel seeds Pinch of caster sugar 80 ml each dry white wine and vermouth 40 gm unsalted butter, coarsely chopped


  • 01
  • Preheat oven to 180C. Heat oil in a large, deep ovenproof frying pan, add fennel and fennel seeds, season to taste with sea salt and sugar and turn occasionally until golden (6-8 minutes). Add wine and vermouth, cover closely with baking paper and braise in oven until tender (25-30 minutes). Remove fennel with a slotted spoon (keep warm), then bring braising liquid to the simmer over medium heat. Add butter a little at a time, whisking continuously after each addition until incorporated, then season to taste. Spoon sauce over fennel and serve hot.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2011

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