Name: Braised fennel hearts
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 80 ml olive oil (1/3 cup); 4 fennel bulbs, trimmed and quartered; 1 tbsp fennel seeds; Pinch of caster sugar; 80 ml each dry white wine and vermouth; 40 gm unsalted butter, coarsely chopped

Braised fennel hearts

Australian Gourmet Traveller recipe for Braised fennel hearts

Serves 8

Prep

15M

Cook

45M

Total

Ingredients

80 ml olive oil (1/3 cup)

4 fennel bulbs, trimmed and quartered

1 tbsp fennel seeds

Pinch of caster sugar

80 ml each dry white wine and vermouth

40 gm unsalted butter, coarsely chopped

Method

Main

1.Preheat oven to 180C. Heat oil in a large, deep ovenproof frying pan, add fennel and fennel seeds, season to taste with sea salt and sugar and turn occasionally until golden (6-8 minutes). Add wine and vermouth, cover closely with baking paper and braise in oven until tender (25-30 minutes). Remove fennel with a slotted spoon (keep warm), then bring braising liquid to the simmer over medium heat. Add butter a little at a time, whisking continuously after each addition until incorporated, then season to taste. Spoon sauce over fennel and serve hot.

Mike McEnearney

Styling by Emma Knowles

Styling by Aimee Jones