Braised Fennel with Chilli & Verjuice

The fennel submerged in delicious juices is the perfect side to any meal! Braised Fennel with Chilli & Verjuice

Ingredients

• 1 tsp coriander seeds
• 1 tsp Fennel Seeds
• 3 Tbs light olive oil
• 4 fennel bulbs trimmed, each cut in 6 wedges
• 2 tsp lemon thyme leaves
• 2 cloves garlic peeled and sliced
• 125ml (1/2 cup) verjuice
• 125ml (1/2 cup) white wine
• 1 cup chicken stock or water
• 1 long red chilli
• 2 Tbs flat leaf parsley leaves finely chopped

Step 1

Grind the seeds in a mortar and pestle or in a mug with the end of a rolling pink. Set aside.

Step 2

Heat the Saute Pan over medium heat for 2 minutes.

Step 3

Add oil and fennel and cook for 5 minutes turning frequently.

Step 4

Add thyme, garlic, ground seeds, verjuice and white wine.

Step 5

Reduce heat to low and continue to cook, covered for 15 minutes.

Step 6

Add stock or water, stir well and cook over low heat, covered, for a further 30 minutes.

Step 7

Add chilli and cook for 5 minutes.

Step 8

Inset skewer into fennel to test if tender. If not continue to cook until tender.

Step 9

Remove from heat scatter with parsley and serve.

Chef’s Tips

This recipe is wonderful with barbecued snapper or braised pork.

Braised Fennel with Chilli & Verjuice

The fennel submerged in delicious juices is the perfect side to any meal! Braised Fennel with Chilli & Verjuice

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Side Dish

Ingredients Method Notes

Ingredients

  

• 1 tsp coriander seeds
• 1 tsp Fennel Seeds
• 3 Tbs light olive oil
• 4 fennel bulbs trimmed (each cut in 6 wedges)
• 2 tsp lemon thyme leaves
• 2 cloves garlic (peeled and sliced)
• 125 ml (1/2 cup) verjuice
• 125 ml (1/2 cup) white wine
• 1 cup chicken stock or water
• 1 long red chilli
• 2 Tbs flat leaf parsley leaves (finely chopped)

Method

 

1. Grind the seeds in a mortar and pestle or in a mug with the end of a rolling pink. Set aside.
2. Heat the Saute Pan over medium heat for 2 minutes.
3. Add oil and fennel and cook for 5 minutes turning frequently.
4. Add thyme, garlic, ground seeds, verjuice and white wine.
5. Reduce heat to low and continue to cook, covered for 15 minutes.
6. Add stock or water, stir well and cook over low heat, covered, for a further 30 minutes.
7. Add chilli and cook for 5 minutes.
8. Inset skewer into fennel to test if tender. If not continue to cook until tender.
9. Remove from heat scatter with parsley and serve.

Notes

This recipe is wonderful with barbecued snapper or braised pork.