3 large bulbs fennel
90 ml (6 tbsp) olive oil
1 medium onion, chopped
425 ml (3/4 pt) water
2.5 g (1/2 tsp) salt
pinch black pepper
90 ml (6 tbsp) olive oil
1 medium onion, chopped
425 ml (3/4 pt) water
2.5 g (1/2 tsp) salt
pinch black pepper
method
1. Trim the fronds from the fennel bulbs and reserve.
2. Cut the bulbs in half vertically, then slice each half horizontally.
3. Heat the olive oil in a large heavy pan.
4. Add the fennel slices and onion and saute over a low heat for 6 to 8 minutes. Stir frequently.
5. Add the water, salt and pepper and raise the heat to medium. Cook for 25 to 30 minutes.
6. Serve with the cooking liquid in a deep dish, garnished with fennel fronds.
2. Cut the bulbs in half vertically, then slice each half horizontally.
3. Heat the olive oil in a large heavy pan.
4. Add the fennel slices and onion and saute over a low heat for 6 to 8 minutes. Stir frequently.
5. Add the water, salt and pepper and raise the heat to medium. Cook for 25 to 30 minutes.
6. Serve with the cooking liquid in a deep dish, garnished with fennel fronds.
serving amount
serves 6
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