Caramelised Fennel & Cider

Preparation 15 minutes  / Cook 45 minutes
Serves 4

Ingredients

  • 4 heads of fennel
  • 25g Graham’s butter
  • 1tsp granulated sugar
  • 275ml of farmhouse cider from Allan Water Brewhouse
  • 55ml cider vinegar

  1. Prepare your fennel heads -cut of the leafy fronds, (saving them for garnish), Slice of the base root, and the fronds at the top.
  2. Mix the cider and cider vinegar together with a pinch of salt,  in a bowl of  jug and set aside for later.
  3. Steam the fennel for approximately 10minutes.  Use a medium steamer saucepan with 1 inch of boiling water below the steamer section.
  4. Once steamed, remove the fennel and set aside.  Empty the water out the pan. Return pan to the heat and add the butter and sugar until it becomes frothy.
  5. Return fennel to the pan with the butter. Browning the fennel on both sides.
  6. Add to the pan the cider & cider vinegar mixture,  and with the cut side of the fennel facing upwards, simmer gently for 20 minutes with the pan covered.  Turn the fennel over and cook for a further 20 minutes uncovered.
  7. Keep an eye on the fennel near the end of cooking.  The juices should have evaporated into a glaze.  You can use a skewer to check the fennel is tender.
  8. Transfer to a serving dish, sprinkle with the leafy fennel to garnish.

This recipe is adapted from an original from Delia Smith

Cooks Tip – Fennel works well as a side dish with roast pork, but for a vegetarian dish serve with braised Puy lentils cooked with finely chopped carrot, celery and onion in a good quality vegetable stock. 

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