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Braised fennel with olives

Ingredients :
  • 1 tbs extra virgin olive oil
  • 50g butter
  • 2 large fennel bulbs, trimmed, cut into 6 lengthways, fronds reserved
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 cup (90g) Ligurian olives
  • 1/2 cup (125ml) white wine
  • 1/2 cup (125ml) chicken stock
Method :
  • Step 1 : Heat oil and half the butter in a large saucepan over high heat. Add the fennel and cook, turning occasionally, for 5 minutes or until fennel caramelises. Transfer to a heatproof bowl.
  • Step 2 : Reduce heat to medium. Add remaining butter, onion and garlic to pan and cook, stirring, for 4 minutes or until soft. Add the olives, wine, stock and fennel, and cook, covered, for 25 minutes or until fennel is soft and liquid reduces. Season to taste with salt and pepper.
  • Step 3 : To serve, coarsely chop fennel fronds and stir through braised fennel. Transfer fennel and olives to a serving dish and drizzle braising liquid over top.

Recipe Ingredient

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