Journey Forth

22 June, 2008


Filed under: Family,Food,Health,Life,The Good Life — by Karen @ 7:47 am


Fennel is a bulbous vegetable with a strong aniseed flavour. It can be chopped finely, bringing a crispy texture to a salad and a strong assertive flavour. Cooking makes the flavour mellower. Try to use organic fennel.It is available all year round, but at it best from June to September. 


This is my favourite method of cooking fennel – it is a classic River Café recipe. 


Briased Fennel


2 large fennel bulbs
3-4 tbsp olive oil
3-4 sprigs of fresh rosemary
2 cloves garlic, peeled and chopped
Juice of half a lemon
Freshly ground salt and pepper 


1 Preheat the oven to 180C/Gas 4.
2 Cut the fennel bulb in half and then cut away the tough core. Then cut in half again to form wedge-shaped pieces.3 Heat the oil in a large frying pan and sauté the fennel until it is golden brown on all sides. Transfer to a roasting tin or open casserole dish as it is cooked. Add the rosemary and garlic to the pan and cook for a couple of minutes to soften before sprinkling over the fennel. Season with salt and pepper.
4 Transfer to the oven and braise for 45-60 minutes. Shake the pan a couple of times during cooking to turn the fennel.
5 Remove from the oven, squeeze over a little lemon and serve immediately.




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