Braised Fennel With Carrots and Potatoes

Recipe by Kookaburra
READY IN: 1hr 5mins




  • 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.