Braised fennel with olives, thyme and cardamom

By: Tamasin Day-Lewis From: Tamasin's Weekends

Printer friendly version

This recipe is classed as easy

Be the first to
rate this recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

Rate & comment
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

Upload your photos

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
Conversion Calculator
Close

Conversion calculator

Go

Result: 00.00

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

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation