Braised Fennel With Carrots and Potatoes
- Reviews 3
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
- 1 large fennel bulb
- 25 g butter
- 3 cloves garlic, crushed and sliced
- 4 carrots, sliced
- 1 onion, halved and sliced
- 3 potatoes, peeled and sliced
- 1⁄2 teaspoon ground fennel
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups chicken stock
- 1⁄2 cup wine
Directions
- Cut the top off the fennel, reserving feathery leaves.
- Chop feathery leaves finely and reserve.
- Cut fennel into quarters, remove core and any tough outer layers, and slice finely.
- Melt butter in a large saucepan or dutch oven.
- Add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper.
- Cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent.
- Add chicken stock, wine and fennel leaves and heat until simmering.
- Lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
- Remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
- Taste and add extra seasoning if required.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off