Fennel Fondant

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.