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Braised fennel

Braised fennel


Prepare the fennel, trim off the fine feathery leaves (and reserve), cut into quarters.

Heat half the oil in a heavy based saucepan and add the fennel quarters.

Sauté on all sides.

Add the stock, remaining oil, finely sliced garlic and season to taste.

Cover and bring to the boil.

Reduce the heat and simmer gently for 10-12 minutes or until fennel is tender and the liquid has reduced and thickened to a coating sauce.

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  • 2 Organic Fennel Bulbs
  • 140ml (1/4 pint) Organic Vegetable/Fish Stock
  • 2 tbsp Sunflower oil
  • 1.5 Garlic Cloves
  • Salt and Pepper



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We're always looking for good wholesome recipes that will appeal to our members. Especially recipes that use vegetables, of course.

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