Fennel braised with cider and honey

Name: Fennel braised with cider and honey
Yield: Serves 4
Ingredients: Large nugget of butter; Salt and freshly ground pepper; 1 tbsp runny honey; About 300 ml dry cider; 3–4 fennel bulbs with their fronds

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Serve gently braised fennel bulbs cooled to finger heat – the best temperature for summery vegetable dishes – as a simple starter for lunch in the garden.

Ingredients

3–4 fennel bulbs with their fronds
About 300 ml dry cider
1 tb

Starter
Gluten-free
Vegetarian

Method

Preheat the oven to 230°C/450°F/Gas mark 33.

Trim the fennel bulbs, reserving the tough outer, leaves and the fronds. Depending on their size, halve or quarter the bulbs, leaving the layers still attached at the base. Arrange them in a single layer in a gratin dish. Wipe and di