Braised Fennel is a traditional British recipe for a classic accompaniment of fennel that is part-fried and then finished by braising in wine and chicken stock and which make an excellent side dish for Christmas dinner. The full recipe is presented here and I hope you enjoy this classic British version of: Braised Fennel.
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Ingredients:
4 small heads of fennel
20g butter
1 tbsp sugar
80ml white wine
160ml chicken stock
1 tbsp sour cream
Method:
Trim off the fronds from the fennel (reserve these) then slice the bulbs into quarters.
Melt the butter in a frying pan and stir in the sugar to dissolve. Add the fennel and cook for about 8 minutes, or until lightly coloured all over.
Pour in the wine and the stock and bring to a boil. Reduce to a simmer and cook, covered, for 10 minutes, or until the fennel is tender.
Remove the lid and bring back to a boil. Continue cooking until almost all the liquid has evaporated away and the sauce is thick and sticky. Take off the heat then stir in the sour cream.
Turn onto a warmed serving dish and garnish with the reserved fennel fronds. Serve immediately.
