Oven Braised Fennel

Happy Easter to you all. We are off to Brisbane for Easter with our son and his wife. Hope to gather a few more recipes.
4 fennel bulbs
150 mls 5 fl ozs vegetable stock
1 Tblsp thyme
4 long pieces of lemon rind
Pre-heat the oven to 200C, 400F, Gas Mark 5.
Trim the tops off the fennel and cut lenghtways into quarters.
Place in a single layer in an oven-proof dish.
Add the stock, thyme and lemon rind. Cover and cook for 40 minutes. Uncover, turn fennel over and cook for a further 30 minutes until tender.
Serve hot as an accompaniment to a main dish. Serves 4 people.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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