Fennel Fondant


Preparation info

  • Serves:


    • Difficulty


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About

After the success of parsnip sous vide fondant, I decided to prepare more vegetables this way. My next experiment was with fennel, and it turned out great. The recipe is very simple and very tasty. The nice thing about parcooking the fennel sous vide is that the fennel becomes tender but stays firm at the same time, which gives it a pleasant bite. You can make a vegetarian version by using vegetable stock instead of chicken stock.


For the Fennel

  • 1 fennel
  • Chicken stock or vegetable stock, simmered down to ¼ of the original volume, about 2 tablespoons per fennel bulb
  • Clarified butter or olive oil


    For the Fennel

    Cut the bottom and top off the fennel and cut into quarters. Also add some salt if the stock was unsalted. Vacuum seal with frozen stock. (Freezing the stock allows you to use a FoodSaver-type vacuum sealer. If you have a chamber vacuum sealer, you don’t need to freeze the stock first.)

    Cook sous vide for 45 minutes at 185°F (85°C).

    Drain the liquid from the bag into a bowl.

    Pat the fennel dry with paper towels.

    Heat some clarified butter or olive oil in a frying pan and quickly brown the fennel over high heat. Add the juices from the bag. Cook until the juices have reduced to a syrupy sauce, turning and basting the fennel in the sauce.

    Serve with the sauce spooned over the fennel.