Chargrilled Fennel with Orange and Tarragon
Ingredients
- 1 3/4 pints water
- 1.1 lb fennel quartered
- 4 bay leaves
- 1 tsp grated orange zest
- 3 1/4 floz 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
- 4 1/2 oz orange peeled and quartered
Instructions
- 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.
- 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.
- 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.
- Add the orange quarters and brown on both sides.
- Serve the fennel and orange quarters with the sauce spooned over.
Calories: 72 kcal
Carbohydrates: 17 g
Protein: 3 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 77 mg
Potassium: 685 mg
Fiber: 5 g
Sugar: 5 g
Vitamin A: 369 IU
Vitamin C: 46 mg
Calcium: 110 mg
Iron: 2 mg