Fennel with wine and cream

  • Fennel bulb
  • Butter
  • Olive oil
  • Double cream
  • White wine
  • Bay leaf
  • Salt and pepper

Get a large frying pan on the heat with a generous amount of butter and a small splash of olive oil. The oil will prevent the butter from burning too quickly.

Cut the fennel bulb up into slices roughly half a centimetre thick. Fry the slices gently until they're lightly browned and the butter is rich and nutty.

Add a glug of wine and reduce on a high heat for a couple of minutes.

Pour in the cream – enough to make a sauce – and add a bay leaf, some salt, and a few twists of milled black pepper.

Leave to bubble for a few minutes.

Perfect with grilled fish, or even just some crusty warm bread to soak up the sauce.

1st September 2017

Category: Recipes