UKTV recipes
Gary Rhodes from Gary Rhodes' Local Food Heroes
Gary Rhodes combines lemon juice, crème fraîche and fennel in this simple starter or side dish

 

Creamy fennel

Creamy Fennel

Method

 
1. Heat the olive oil in a pan and tip in the sliced fennel.

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

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easy
 
Serves: 4
vegetarian quickcook
Prep: 10 min
Cook: 5 min
 
 

Ingredients

1 dash of Olive oil
2 large fennel bulbs, finely sliced, fennel tops set aside
1 lemon, juice only
4 tbsp crème fraîche

 

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