Gary Rhodes
from
Gary Rhodes' Local Food Heroes
Gary Rhodes combines lemon juice, crème fraîche and fennel in this simple starter or side dish
Gary Rhodes combines lemon juice, crème fraîche and fennel in this simple starter or side dish
Creamy fennel
Method
2. Fry over a low heat until the fennel has softened, but not coloured.
3. Add the lemon juice, crème fraîche and fennel tops. Serve at once.
Made with produce from Farmaround - finalist of the Local Food Hero Awards 2007
Prep:
10 min
Cook: 5 min
Cook: 5 min
Ingredients
1 dash of Olive oil2 large fennel bulbs, finely sliced, fennel tops set aside
1 lemon, juice only
4 tbsp crème fraîche
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