FENNEL
Ingredients
4 Large fennel bulbs cut lengthways
70g butter
500ml milk
30g Parmesan or Pecorino, finely grated
70g butter
500ml milk
30g Parmesan or Pecorino, finely grated
Method
Melt the butter in a large frying pan over high-heat. Add the half the fennel and coat with the butter, cook until just golden (5-7minutes). Remove the cooked fennel from the pan and repeat with the remaining fennel. Once they have gone golden add the milk and 80 ml water, cook until the fennel is tender and the liquid has reduced and thickened. Sprinkle over the parmesan cheese and let sit for a minute or two.
Fennel is the perfect partner with pork or fish.
Fennel is the perfect partner with pork or fish.
Comments
Whether you are eating it raw in salads, slow cooked in milk and butter or stir-fried with ginger you will find the fresh, crisp aniseed flavour a refreshing addition to any autumnal meal.To print a copy of this recipe click here