Braised Fennel

by Lucas Hollweg


2 big or small fennel bulbs, trimmed, fronds reserved
25g (1oz) butter
2 whole garlic cloves, peeled and flattened
250ml (9fl oz) chicken stock
Juice of 1/2 lemon


Cut the fennel bulbs into quarters. Melt the butter in a wide saucepan or lidded frying pan. Add the fennel bulbs and cook over a medium heat until tinged with gold on all sides. Throw in the garlic coves, then pour over the stock and lemon juice. Season. Cover with a lid and cook for 30 minutes, then remove the lid and cook for 15 minutes more until the juices are thick and syrupy. Check the seasoning, then bathe the fennel in the juices, scattering the feathery fronds over the top.

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