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Fennel vegetables

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Ingredients for 4 servings:

  • 2 bulbs of fennel with greens
  • 0.1 liter white wine, dry
  • 1 dash of sweet cream
  • salt and pepper
  • some water
  • 1 tbsp butter
  • lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

goes well with fish

Wash the fennel, remove any brown or hard pieces, and cut into large cubes. Melt the butter, sauté the fennel, deglaze with the wine, add a little water and salt, bring to a boil, cover, and simmer over low heat until tender. Once the fennel is cooked, remove it from the stock with a slotted spoon and set aside. Add the cream to the stock and simmer over high heat until reduced. Season with salt, pepper, and lemon juice. Stir the fennel into the sauce. Sprinkle with chopped fennel leaves. Tastes wonderful with fried fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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