Alicia Taylor
Braised until meltingly tender, fennel takes on a sweeter, softer character in this elegant side dish. Butter, balsamic vinegar and honey reduce to a rich glaze that coats each wedge beautifully.
Ingredients
Method
Cut fennel bulbs in half lengthways, remove a few of the outer layers and trim core.
Heat butter and oil in an ovenproof casserole just big enough to hold fennel in a single layer. When it starts to sizzle, add fennel and brown on all sides, turning carefully (12-15 minutes). Season, then add rosemary. Keeping heat brisk, drizzle on vinegar. Allow juices to bubble up and again turn fennel carefully so that all sides are in contact with juices. Drizzle over honey and add enough water to come one-third up fennel wedges. Cover, reduce heat to low and cook until fennel is tender (25 minutes; see note).
Remove lid, increase heat and bubble to reduce cooking juices to a syrupy glaze, shaking pan gently. Taste for seasoning and serve immediately.
Note
Alternatively, transfer covered casserole to oven and roast at 160°C fan-forced until tender.
Related stories
Native ad body.
Native ad body.
Native ad body.
