Fennel braised in white wine, garlic & cream


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Fennel braised in white wine, garlic & cream recipe

With winter arriving here in Dorset this week (we even had a little bit of snow), I've had to give up BBQ thoughts and revert to my classic winter comfort staples. Stews, rabbit, soups, roasts ... and braised vegetables. Fennel is an underrated vegetable which seems to always play a part of other dishes (like in fish stews) but rarely gets its own billing.

A few little cooking tricks make this dish so much better, like ensuring it's caramelised before braising in liquid.

METHOD

  1. Take the fennel quarters (or eighths even) and fry in butter until caramelised on both sides (around 5 minutes per side)
  2. Add one cup of white wine to the pan, rapid reduce for a minute before adding one star anise, 1/2 tbs Dijon mustard, one cup vegetable stock & half a cup of single cream.
  3. Cover to allow steam to continue to cook the fennel for a further 10 minutes or till tender.
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