1 tablespoon butter
1 tablespoon olive oil
3 fennel bulbs, trimmed and sliced
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

I absolutely love this braised vegetable side dish. The fennel and leek are both soft and luscious, fragrant and savoury-sweet.


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

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