Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The French Market

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.


  • 100 g butter
  • 2 or 3 fennel bulbs, trimmed
  • 200 ml vegetable stock
  • 100 g unrefined brown sugar
  • 2 tbsp white wine vinegar
  • 5 sprigs of thyme


    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 bake in the oven for 25 minutes.