Gorgeous vegetarian Braised Fennel it's easy to make and it tastes delicious warm or at room temperature.
Serves: 6–8
INGREDIENTS
2 large fennel bulbs
3 tablespoons olive oil
1 teaspoon fennel seeds
pinch of chilli flakes
2 cloves garlic, crushed
½ cup white wine
¼ cup golden raisins
zest and juice of 1 orange
½ cup chicken or vegetable stock
sea salt and freshly ground pepper
METHOD
Trim and wash the fennel, reserving the feathery tops. Cut in half through the centre from the top then cut each half into two or three wedges. Heat the olive oil in a large sauté pan and brown the fennel on all sides. Add the fennel seeds, chilli flakes, garlic and wine. Let the wine bubble up for 1 minute then add the raisins, orange juice and stock. Season. Simmer uncovered until the fennel is tender and the liquid is reduced to a glaze, turning the fennel occasionally.
To serve: Transfer the fennel to a serving platter and spoon over the raisins and glaze. Garnish with reserved fennel tops. Serve warm or at room temperature.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!