Sunday, February 16, 2014

Braised fennel

3 Florence fennel bulbs
6 garlic cloves
olive oil
thyme/lemon thyme
lemon juice
agave syrup
some stock

Wash fennel. Cut off the base, stalks and leaves. Retain some of the young green shoots. Cut each bulb vertically into halves. Heat olive oil and fry fennels until golden brown. Add the garlic. Then add some hot stock, boil for a short time, then add the green shoots finely chopped, some thyme, some lemon and a bit of syrup.
Put a lid on and simmer for approx. 10 min (depending on the size of the vegetables). Open lid and allow moisture to evaporate. Can be served hot or luke warm.

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