6 fennel bulbs, trimmed and quartered
4 tbsp extra-virgin olive oil
120 ml (4 fl oz) 1/2 cup very light chicken stock
3 tbsp chives, finely chopped
1 tbsp grated orange zest
salt and pepper
4 tbsp extra-virgin olive oil
120 ml (4 fl oz) 1/2 cup very light chicken stock
3 tbsp chives, finely chopped
1 tbsp grated orange zest
salt and pepper
method
1. Wash the fennel and place in a large saucepan with the oil and chicken stock.
2. Add salt and pepper to taste, cover and cook over a low heat for about 20 minutes.
3. Uncover and cook gently until any remaining liquid has evaporated.
4. Arrange on a platter,
5. sprinkle with the chives and orange zest and serve immediately.
2. Add salt and pepper to taste, cover and cook over a low heat for about 20 minutes.
3. Uncover and cook gently until any remaining liquid has evaporated.
4. Arrange on a platter,
5. sprinkle with the chives and orange zest and serve immediately.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
