Citrus-Braised Fennel with White Chocolate

Name: Citrus-Braised Fennel with White Chocolate
Yield: Serves 4
Ingredients: 25 g good quality white chocolate; 25 g unsalted butter; Juice of 1 large orange (approximately 100 ml); 2 large bulbs of Florence fennel, cut into quarters lengthways through the root end (so that the pieces stay together in wedges); Salt and freshly ground black pepper; 1 tbsp freshly squeezed lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

This is a surprisingly subtle and aromatic dish, an ideal accompaniment for roast meat, duck or game, or simply great eaten by itself between courses or at the end of a meal.

It is delicately sweet, with a meltingly-soft texture and a touch of acidity. Endive makes a delicious alternative to fennel.

Ingredients

25 g unsalted butter
25 g good quality white chocolate
2 large

Side dish
Gluten-free
Vegetarian

Method

Melt the butter over a gentle heat in a large skillet or heavy-based frying pan with a tight-fitting lid. Add the white chocolate and let it melt slowly, then stir it into the butter.

Place the fennel wedges cut-side down in the pan, and leave them to brown over a low heat for 6–7 minutes. Turn on to the other cut face and repeat, then turn the pieces on to their backs and pour over the