John Myers
Fennel Braised in Orange Riesling Stock
The perfect fennel braised in orange riesling stock recipe with a picture and simple step-by-step instructions.
- 2 piece Fennel freshly cleaned and halved
- 1 El Butter
- 1 Cup Riesling white wine
- 1 pinch Sugar
- Salt pepper
- 1 tsp Granulated vegetable broth
- 1 Orange / pressed
- 6 Cherry tomatoes / halved
- Water as required
- Briefly toast the fennel halves in the melted butter and then deglaze with white wine and orange juice.
- Season the stock with vegetable stock, salt, pepper and sugar and let it simmer for about 25 to 30 minutes with the lid on over low heat
- After about 25 minutes add the tomato halves.
- please try with wooden sticks whether the vegetables are done :-))
- The fennel vegetables go well with fine fish and meat dishes.
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