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.
Ingredients
4 fennel bulbs
150 mls 5 fl ozs vegetable stock
1 Tblsp thyme
4 long pieces of lemon rind
Method
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.

Advertisements

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.
This entry was posted in Vegetable dish and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s