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Prep time:
10 mins
Cook time:
5 mins
Serves:
4

Gary Rhodes combines lemon juice, crème fraîche and fennel in this simple starter or side dish

Ingredients

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Result: 00.00

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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