SERVES 6 / PREPARATION 15 MINUTES / COOKING 30-40 MINUTES
1 tablespoon butter
1 tablespoon olive oil
3 fennel bulbs, trimmed and sliced (reserve fennel fronds to garnish)
⅓ cup white wine
¼ cup chicken stock
3 tablespoons cream
1 clove garlic, crushed
finely grated zest of a lemon
1 leek, trimmed and sliced into 1cm rounds
⅔ cup grated or shaved Parmesan to serve
Heat the butter and oil together in a large, deep frying pan and add fennel. Season with salt and pepper and cook for 5 minutes, turning occasionally. Add wine, stock, cream, garlic and zest and bring to a simmer. Cover and cook over a medium heat for 10 minutes then add the leeks, stir gently then cover and cook for 10 minutes. Remove the lid and cook a further 5-10 minutes until the fennel and leek are soft and tender. Serve garnished with fennel fronds and Parmesan on the side.
WINE An energetic, flavoursome pinot noir. We recommend the Maude Central Otago Pinot Noir 2016.
Credit: Recipes & food styling Sarah Tuck / Photography & styling Greta van der Star