Braised Fennel Recipe
Braised Fennel Recipes
clove garlic, crushed
dry white wine
Remove the tough outer leaves of
the fennel bulbs and trim the stalks where they meet the bulb,
reserving the leafy fronds.
Trim the base and cut the bulbs
into quarters or eights, depending on the size of each bulb.
Heat the oil in a heavy-based
saucepan and cook the fennel over medium heat for 6-8 minutes, or
until browned on all sides.
Add the garlic and cook for a
Pour in the wine and cook for 2-3
minutes, or until nearly evaporated.
Add the stock, season to taste,
then reduce the heat and simmer, partially covered, for 20-25
minutes, or until the fennel is tender.
Increase the heat and reduce the
remaining liquid until it is nearly all evaporated.
Arrange on a serving dish and
garnish with the fennel fronds.
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