Ingredients
- 4 fennel bulbs
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- ⅓ cup (80 ml) dry white wine
- ⅔ cup (160 ml) chicken stock
Method
1. Remove the tough outer leaves of the fennel bulbs and trim the stalks where they meet the bulb, reserving the leafy fronds. Trim the base and cut the bulbs into quarters or eighths, depending on the size of each bulb.
2. Heat the oil in a heavy-based saucepan and cook the fennel over medium heat for 6–8 minutes, or. until browned on all sides. Add the garlic and cook for a further minute.
3. Pour in the wine and cook for 2–3 minutes, or until nearly evaporated. Add the stock, season to taste, then reduce the heat and simmer, partially covered, for 20–25 minutes, or until the fennel is tender. (Test this by piercing one of the pieces with a metal skewer.) Increase the heat and reduce the remaining liquid until it is nearly all evaporated. Arrange on a serving dish and garnish with the fennel fronds.
