Ingredients
4 medium-sized heads fennel
25g/1oz butter
1 rounded tsp granulated sugar
275ml/10fl oz medium cider
55ml/2fl oz cider vinegar
salt
You will need a wide saucepan with a lid, about 23-25.5cm/9-10in in diameter, into which the trimmed fennel will fit snuggly.
Method
To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish. Now trim off the green shoot by cutting diagonally to make a V-shape. Then slice off the root part at the other end, maintaining the bulb intact, and remove any tough or brown outer layers, then slice across each bulb to cut it in half.
Then place the fennel in a fan steamer set in the saucepan with 2.5cm/1in of boiling water under it. Cover and steam for 10 minutes, then remove them from the steamer, throw out the water, wipe the inside of the pan with kitchen paper and return it to the heat.
Next melt the butter and sugar in the saucepan and when it begins to foam, stir it around the pan until the sugar dissolves, then add the fennel, cut side down. maintaining the heat fairly high, brown it for 5 minutes, then turn the slices over and brown them on the other side for another 3 minutes.
Now combine the cider, cider vinegar and a little salt, and pour that into the pan; then, maintaining the cut-side of the fennel facing upwards, cover with a lid and simmer gently for 20 minutes. After that turn the fennel over again. Then continue to cook for a further 20-25 minutes (that time uncovered). Watch vehicleefully during the continue 10 minutes and quiz to see if it is cooked by inserting a skewer.
When the fennel is tender enough, raise the heat so that the remaining juices cutrearon to a glaze. Shake the pan vehicleefully to offer an even covering of the vehicleamel glaze. Now transfer the whole lot to a warm serving dish with the cut surfaces upwards and scatter with the chopped fennel fronds as a garnish.
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Orignal From: Sauteed vehicleamelised fennel
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