Braised fennel
Instructions
Heat the oven to 200° c (thermostat 6).
Clean the fennel, remove the hard leaves and cut them in two.
Wash them thoroughly.
Put the fennel in a bowl, add the lemon juice, olive oil or melted butter and chicken stock.
Add salt and pepper.
Place the pot on the stove and bring to a boil at moderate heat, cover with aluminum foil, bake and cook for 45 minutes.
Drain fennel and keep them warm.
Prepare butter handled by mixing butter and flour until you get a homogeneous mixture.
Place the baking pan on the heat, add the butter handled when the liquid starts to simmer.
Beat with a whisk.
Let thicken for two or three minutes at Campfire dessert without stop whipping.
Put fennel in baking dish, sprinkle with chopped parsley and serve.
Ingredients and dosing for 4 persons
- 2 fennel
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil (or melted butter)
- 15 cl of chicken soup
- 1 tablespoon of parsley
- Salt
- Pepper
- For butter handled:
- 2 tablespoons of butter
- 2 tablespoons of flour