Briased Fennel and celariac with Pastis

Summary

Yield
Servings
Sourcehttps://www.theguardian.com/lifeandstyle/2014/aug/16/fennel-recipes-pizza-salad-aioli-florentines
Prep time10 minutes
Cooking time1 hour, 20 minutes
Total time1 hour, 30 minutes

Description

For this dish, allow a minimum of one large fennel bulb per person.

The Vegetarian Option, by Simon Hopkinson (Quadrille)

Ingredients

3 T
olive oil
2  
Fennel Bulbs (trimmed, cut into 8 lengthways)
1  
celariac ( peeled and cut into chips)
50 g
butter
   
salt and pepper to taste
3 T
Pastis
100 mg
white wine
1  
lemon (juice)
2 t
parsley (chopped )

Instructions

Set the oven to 150C/300F/gas mark 2. Heat the oil in a lidded, ovenproof cooking pot over a low-medium flame. Add the fennel and celeriac, season and turn them in the oil until lightly gilded – about 15 minutes or so.

2 Add the butter and allow to froth, then turn down the heat. Season and add the pastis and wine. Spoon these juices over the veg, add the lemon juice and bubble gently. Cover put in the oven for 1 hour, until soft and meltingly tender. Stir in the parsley and serve directly from the pot.

Notes