Home

Chargrilled fennel with orange and tarragon

ingredients

serves 4
1 litre (1 3/4 pints) water
600 g (1 lb 5 oz) fennel, quartered
4 bay leaves
1 tsp grated orange zest
100 ml (3 1/4 fl oz) orange juice
1 tsp fennel seeds
1 tbsp chopped fresh
tarragon 1 tsp cornflour, blended with a little cold water
rapeseed or vegetable oil spray
1 x 125 g (4 1/2 oz) orange, peeled and quartered

method

1. Bring the water to the boil in a large, lidded saucepan and add the fennel and bay leaves. Reduce the heat, cover and simmer for 20 minutes, or until the fennel is tender. Drain in a colander, discarding the bay leaves, and keep warm.

2. Meanwhile, put the orange zest and juice, fennel seeds and tarragon into a small saucepan over a high heat and bring to the boil. Gradually add the cornflour mixture, stirring constantly, and cook until thickened. Remove from the heat, cover with clingfilm to prevent a skin forming and keep warm.

3. Heat a griddle pan over a high heat and spray lightly with oil. Add the fennel and cook, turning frequently, until golden brown on all sides.

4. Add the orange quarters and brown on both sides.

5. Serve the fennel and orange quarters with the sauce spooned over.

What did you think?

2 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:

Also in this category

COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved