Braised fennel with olives, thyme and cardamom
By: Tamasin Day-Lewis From: Tamasin's Weekends
- Prep time:
- 15 mins
- Cook time:
- 1 hrs 30 mins
- Serves:
- 6
Tamasin Day Lewis's fragrant braised fennel is particularly delicious with pork or fish
Similar recipes
Related Videos
Ingredients
- 4 bulb Fennel, tough outer layers removed, quartered vertically
- 2 tbsp Olive oil
- 2 cloves Garlic, peeled and left whole
- 8 black olives, pitted
- 3 cardamom pods, crushed
- small bunch of Thyme
- scant 600ml chicken stock, or half water, half white wine
- black pepper
Method
1. Preheat the oven 180°C /gas 4.2. Heat the oil in a flameproof casserole over medium-low heat. Add the fennel quarters, cover and sweat gently for about 10 minutes, until beginning to soften.
3. Add the garlic, olives, cardamom and thyme. Pour in the stock, season with salt and pepper, and bring to the boil.
4. Cover with greaseproof paper and then with a lid. Bake in the preheated oven for 1-1 1/4 hours until tender.
Comments & Ratings
Rate this recipe by selecting the stars and clicking to Submit. Then leave your comment / suggestion below.
You need to be logged in to rate