Ingredients
| 1 tablespoon butter | |
| 1 tablespoon olive oil | |
| 3 fennel bulbs, trimmed and sliced | |
| â…“ 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 | |
| â…” cup grated or shaved | |
| Parmesan to serve |
I absolutely love this braised vegetable side dish. The fennel and leek are both soft and luscious, fragrant and savoury-sweet.
Instructions
| 1. | 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. |
| 2. | Add wine, stock, cream, garlic and zest and bring to a simmer. |
| 3. | Cover and cook over a medium heat for 10 minutes then add the leeks, stir gently then cover and cook for 10 minutes. |
| 4. | Remove the lid and cook a further 5-10 minutes until the fennel and leek are soft and tender. |
| 5. | Serve garnished with fennel fronds and Parmesan on the side. |
Recipes & Food Styling Sarah Tuck / Photography & Styling Greta van de Star / Playlist Zac Arnold, Flying Out Records
Leave a Reply