Name: Fenouil Rôti
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 6
Cuisine: France
Ingredients: 200 ml vegetable stock; 2 tbsp white wine vinegar; 2 or 3 fennel bulbs, trimmed; 5 sprigs of thyme; 100 g butter; 100 g unrefined brown sugar

Preparation info

Serves
6

Difficulty
Easy
Ready in
40 min

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

Roasting the fennel in this way gives it an irresistible sweetness without destroying its fresh and subtle aniseed taste. For best results, and to ensure the fennel cooks evenly, use a large ovenproof dish and arrange the fennel pieces in a single layer.

Ingredients

100 g butter
2 or 3 fennel bulbs, trimmed
200 ml ve

Method

Heat the oven to 180°C/gas 5. Melt the butter in a large ovenproof pan on the hob. Cut the fennel into quarters or halves depending on size, and cook on each side until golden. Add the stock, sugar, vinegar and thyme, bring to the boil, then

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Fenouil Rôti

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of