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Roasted fennel

updated

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Ingredients for 2 servings:

  • 1 bulb(s) of fennel (medium-sized)
  • 1 small onion(s)
  • some white wine, vegan to deglaze
  • salt and pepper
  • some Vegeta or vegetable broth, granulated
  • some sugar, brown

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

especially for fennel newbies

Halve the fennel and slice into thin strips. Finely dice the onion. Sauté both in a little oil. Increase the heat to a little more if you like, so it’s lightly toasted. Sprinkle with a little brown sugar, continue to sauté briefly, and then sprinkle over the vegetable stock. Turn the heat up high again and deglaze the fennel with the white wine. Then turn the heat down again so it continues to simmer gently. Season well with salt and pepper and continue to simmer, covered, for about 20 minutes. This goes excellently with fish and is especially suitable for fennel novices.

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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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