Slow-cooked fennel

Slow-cooked fennel

By
From
The Islands of Greece
Serves
2 as a side dish
Photographer
Steven Joyce

I love the earthy, nutty quality that is brought out when you slow cook fennel. Fennel grows on many of the Greek islands, and the feathery fennel fronds are a crucial part of many dishes.

Ingredients

Quantity Ingredient
1 fennel bulb, quartered
2 knobs butter
100ml white wine
1 sprig thyme, leaves
8 cherry tomatoes, halved
1 garlic clove, peeled and left whole, but lightly bashed
salt
freshly ground pepper

Method

  1. Preheat the oven to 180ºC and put an ovenproof dish with a lid in the oven to heat up.
  2. Cut off any particularly tough-looking parts at the base of the fennel. Place a frying pan over a medium heat and add a knob of butter. Brown the fennel gently for 5–6 minutes, turning to ensure as much of the surface browns as possible. When done, add another knob of butter to melt in the pan, then pour the fennel and butter into the hot baking dish.
  3. Pour in the wine and add the thyme, tomatoes and bashed clove of garlic. Season lightly and return to the oven for 40 minutes. The fennel is cooked when it is very tender, and offers little resistance to the point of a knife.
  4. Serve hot. You may like to discard the bashed garlic, pour off the sauce and reduce it slightly in a saucepan before pouring it back over the fennel.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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