Braised Fennel in Vermouth

“This works equally as well with red or white vermouth - Martini is fine.”

Ingredients
Serves 4

•    750g (1 lb 10 oz) fennel, (3 bulbs)
•    Juice of half a lemon
•    150ml (5 fl oz) vermouth or stock
•    1 tbsp olive oil
•    Salt and black pepper
•    1 tbsp double cream
•    25g (1 oz) freshly grated parmesan


Method

Trim the fennel and wash. Remove any discoloured parts with a potato peeler. Cut downwards into slices about 1cm (½ inch) thick. Place into a shallow Aga stainless steel casserole and pour over the lemon juice, vermouth and olive oil. Season.

2, 3 and 4 oven AGA: Bring to the boil and simmer for 3 minutes, covered, then transfer to the Simmering Oven for 20-25 minutes until the fennel is just tender.

Remove the fennel with a slotted spoon and place on a shallow ovenproof dish (the flat Portmeirion dish is ideal), keep warm in the Simmering or Warming Oven.

Reduce the cooking liquor to about 2 tablespoons by boiling rapidly, uncovered, on the Boiling Plate. Add the cream, swirl around and pour over the fennel. Sprinkle with the parmesan and slide the Portmeirion dish onto the top set of runners in the Roasting Oven for 7-10 minutes until the cheese is golden. Serve at once when it is still hot and bubbly.

Conventional cooking: Cook on the hob then use the grill.

 
 

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