Ingredients
- 4 Large fennel bulbs cut lengthways
- 70g butter
- 500ml milk
- 30g Parmesan or Pecorino, finely grated
FENNEL
Method
- Melt the butter in a large frying pan over high-heat
- Add the half the fennel and coat with the butter, cook until just golden (5-7minutes)
- Remove the cooked fennel from the pan and repeat with the remaining fennel
- Once they have gone golden add the milk and 80 ml water, cook until the fennel is tender and the liquid has reduced and thickened
- Sprinkle over the parmesan cheese and let sit for a minute or two
- Fennel is the perfect partner with pork or fish
Comments
Whether you are eating it raw in salads, slow cooked in milk and butter or stir-fried with ginger you will find the fresh, crisp aniseed flavour a refreshing addition to any autumnal meal.
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