Method :
- 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
further minute.
- 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.
Serves 4-6
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