Caramelised fennel

Caramelised fennel

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

A fine delicacy, caramelised fennel is naturally sweet and full of flavour. It will go well with anything, but I like it best alongside a piece of fish.

Ingredients

Quantity Ingredient
2 fennel bulbs
3 garlic cloves
good glug light olive oil

Method

  1. Preheat the oven to 200°C. Remove the frondy tops and the stalks from the fennel and set aside. Cut the root off if it is brown, then cut the bulb in half from the root to the tip and cut each half into thin slices. Finely shred the stalks and the leafy tops. Put the fennel into a deep baking tray and mix with the whole garlic cloves, the light olive oil and a pinch of salt and pepper. Cover with foil and put into the oven for 30 minutes. Remove the foil, stir, then return to the oven, reducing the temperature as you do so to 180°C. Cook for a further 30 minutes, stirring again halfway through. When the fennel is soft, sticky and sweet, it is ready to serve.

Variations

  • Fennel pissaladière: Preheat the oven to 180°C. Make 1 quantity rough puff pastry and roll it out to 5 mm thick. Place it on a baking tray. Spread a 1 cm-thick layer of caramelised fennel on top. Lay as many anchovies as you dare over it, in lines. Bake in the oven for 25 minutes, or until the pastry is cooked through and the top golden brown. Serves 4 as a light lunch with salad or 6–8 as a nibble.

    Caramelised fennel and olive bruschetta: Pit 4 tablespoons black olives, then finely chop them. Grill 4 pieces of your favourite bread. Rub each toast with a garlic clove, then spread a spoon of chopped olives on each. Top with a pile of caramelised fennel. Makes 4.

Storage

  • The fennel will keep for four days in sealed containers in the fridge. Reheat in an oven preheated to 180°C, in a covered ovenproof dish, until hot right through.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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