Recipes>Side Dish Recipes
Braised Fennel
by Angela Hartnett from Angela’s Kitchen: 200 Quick and Easy Recipes
Easy
Serves 4
Beautiful braised fennel which makes for an inviting side dish. This vegetarian recipe from Angela Hartnett is seasoned with rosemary, lemon and star anise.
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Vibrant accompaniments to any main
From the book
Angela’s Kitchen
Angela Hartnett
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Introduction
This fennel dish is perfect with fish and also goes well with chicken.
Tags
Ingredients
| 2 | fennel bulbs |
|---|---|
| 2 tbsp | olive oil |
| 200ml | Vegetable or Chicken stock |
| 1 | rosemary sprig |
| 1 | star anise |
| A squeeze | of lemon juice, for serving |
| salt and freshly ground black pepper |
Essential kit
You will need: a ridged cast-iron grill pan.
Method
Cut the fennel into quarters or eighths, depending on size, and season with olive oil and salt.
Heat a ridged cast-iron grill pan and brown the fennel on both sides. Preheat the oven to 180°C/Fan 160°C/Gas mark 4.
Transfer the fennel to an ovenproof dish. Pour in the stock and add the rosemary, star anise and seasoning. Bake for about 25 minutes or until soft and tender. If necessary, top up with more stock or water so the fennel doesn’t dry out. Squeeze over some lemon juice before serving.
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Ingredients
Method
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