Sautéed Caramelised Fennel

Fennel bulbs are steamed until tender, then browned in butter and sugar before simmering in a cider glaze.

Vegetarian Side Dish Fennel Gluten Free

Estimated Nutrition

Calories

148.9

kcal / serving

595.4 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

5.2g

per serving

20.8 g total

Protein

1.7g

per serving

6.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Granulated Sugar

Rounded teaspoon

CondimentsSauces

Cider Vinegar

Dairy

Butter

Liquids

275

Medium Cider

NutsSeeds

pinch

Salt

A little salt

Vegetables

heads

Fennel

Medium-sized, fronds reserved, trimmed, and halved

Method

Trim the fennel bulbs, remove tough layers, and slice each bulb in half while reserving fronds.

Steam the fennel over 2.5cm of boiling water for 10 minutes.

Melt the butter and sugar in a saucepan until foaming and the sugar dissolves.

Brown the fennel halves cut-side down for 5 minutes, then flip and brown for 3 minutes.

Pour in the cider, cider vinegar, and salt.

Cover and simmer gently for 20 minutes with the cut-side facing upwards.

Turn the fennel over and cook uncovered for 20 to 25 minutes until tender.

Raise the heat to reduce the juices to a glaze and coat the fennel.

Serve in a warm dish garnished with reserved fennel fronds.