Recipe Details
Title Sauteed caramelised fennel
Author Delia Smith
Portions 6
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 60.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Butter, unsalted25 Gram
Sugar, granulated1 Teaspoon
Vinegar, cider55 Millilitre
Salt, sea1 Pinch
Cider, dry275 Millilitre
Fennel, bulb, raw4 Bulb/Head
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 51
Protein 0.07%
Other Carbohydrate 0.03%
Sugar 2.17%
Fat Saturated 10.70%
Fat Unsaturated 2.01%
Fiber 0.00%
Sodium 0.40%
Salt 0.36%
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Recipe Method
1. Cut off the leafy fronds of fennel bulbs and reserve for a garnish. Trim off the green shoot by cutting diagonally to make a V-shape. Slice off the root part at the other end, keep the bulb intact, and remove any tough or brown outer layers and slice across each bulb to cut it in half. 2. Place fennel in a fan steamer set in the saucepan with 1 inch (2.5 cm) of boiling water under it. Cover and steam for 10 minutes, then remove from the steamer, throw out the water, wipe the inside of the pan with kitchen paper and return it to the heat. 3. Melt butter and sugar in the saucepan and when it starts to foam, stir it around the pan until the sugar dissolves, add the fennel and cut side down. 4. Keep the heat fairly high, brown it for 5 minutes, turn the pieces over and brown them on the other side for another 3 minutes. 5. Combine the cider, cider vinegar and a little salt, and pour this into the pan. Keep the cut side of the fennel facing upwards, cover with a lid and simmer gently for 20 minutes. 6. Turn the fennel over again and continue to cook for a further 20-25 minutes (this time uncovered). Watch carefully during the last 10 minutes and test to see if it is cooked by inserting a skewer. 7. Raise the heat when fennel is tender enough, so that the remaining juices reduce to a glaze. Shake the pan carefully to give an even covering of the caramel glaze. 8. Transfer the whole lot to a warm serving dish with the cut surfaces upwards and scatter with the chopped fennel fronds as a garnish.