Butter Braised Fennel

Tender, translucent bulbs, delicately caramelized on the sides. The reduced cooking juices form a glossy glaze that highlights the anise aroma.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 124
• Protein: 3 g
• Carbs: 7 g
• Fat: 9 g

Ingredients

• 4 piece Fennel ( trimmed and quartered )
• 40 g Minimum butter sweet
• 1 tsp White sugar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Mineral water
• 200 ml Veal stock concentrate ( liquid )

Instructions

1. Bulb preparation

   Trim the stalks and the hard base of the fennel bulbs. Cut each bulb into quarters lengthwise. Keep the green fronds for garnish.

2. Browning

   Melt the butter in a sauté pan until foaming. Place the fennel quarters on one side. Let them brown until hazelnut-colored, then flip.

3. Liquid addition and cooking

   Sprinkle with sugar, salt, and pepper. Pour in the veal stock halfway up the bulbs. Cover with a parchment paper disk with a hole in the center to allow excess steam to escape.

4. Final glazing

   Cook over low heat. When a knife tip enters the core like butter, remove the paper. Reduce the liquid until it coats the spoon and becomes syrupy.

Chef's tips

• Don't throw away the green fronds, chop them at the last minute over the dish for freshness.
• If the juices reduce too quickly before the fennel is tender, add a splash of water.
• The secret is in the initial browning: if it's not golden enough, the fennel will be bland.

Storage

Keeps for 3 days in the fridge in its cooking juices. Reheat gently in a pan with a splash of water to loosen the glaze.