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Citrus-Braised Fennel with White Chocolate
- Serves
4
- Difficulty
Easy
Published 2012
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 25 g 2
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
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