Posts Tagged ‘braised fennel’

For 2

4 fennel bulbs

1 garlic bulb–cloves separated and peeled

1/4 cup/60ml/2floz olive oil

500gm/450oz spicy sausage–cut into wine cork size chunks


1. Remove the outer casing of the fennel and cut  the bulbs into eighths vertically.

2. Put them in a pan large enough to take them in a single layer.

3. Scatter the whole garlic cloves among them.

4. Pour over the olive oil and add a pinch of salt.

5. Sauté gently, uncovered, for half an hour, turning the fennel as it colours.

6. Add 1/4 cup/60ml/2floz of water, cover the pan and continue cooking for about another half hour, adding more water as needed.

7. The fennel should end up meltingly tender. The water makes a light sauce.

8. While the fennel cooks its second half hour, sauté the sausages gently in a separate pan, turning them as they colour.

9. Add them to the fennel and cook it all together for 5 minutes.

10. Adjust the seasoning and serve over Chickpea mash or what you will.

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