Lulu Grimes

Braised Fennel

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Ingredients

  • 4 baby fennel bulbs
  • 40 g (1½ oz) butter
  • 1

Method

  1. Cut the fennel bulbs into quarters and blanch them in boiling water for 5 minutes. Drain well.
  2. Melt the butter in a frying pan over medium heat, add the fennel and fry until browned, then add the brown sugar and caramelise. Add the vinegar and stock, then cover and simmer until the bulbs are tender. Remove the lid and boil until the liquid is r