Braised Fennel

Appears in

By Robert Carrier

Published 1965

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  • 4 fennel roots
  • juice of ½ lemon
  • 2 tablespoons <


Wash and trim fennel roots, and cut in half lengthwise. Put in a heatproof dish with lemon juice, olive oil or butter, and stock.

Season to taste with salt and freshly ground black pepper, then cover pan and cook slowly until tender - 30 to 40 minutes. Five minutes before you remove vegetables from heat, stir in butter and flour, mixed to a smooth paste. Just before serving, sprinkle wi