Chef's Recipes

Braised fennel hearts

Australian Gourmet Traveller recipe for Braised fennel hearts

By Mike McEnearney
  • Serves 8
  • 15 mins preparation
  • 45 mins cooking
Braised fennel hearts
Braised fennel hearts


  • 80 ml olive oil (1/3 cup)
  • 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


  • 1
    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.