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Braised fennel with honey, lemon and chorizo

Recipe from: 5/27/2009 12:00:00 AM

Ingredients 13
Servings 4
Time 15


  • 0
    1 kg baby fennel
  • 0
    250ml white wine
  • 0
    250ml cream
  • 0
    50 parmesan
  • 0
    2 T runny honey
  • 0
    1 lemon, and rind
  • 0
    Rind of the lemon
  • 0
    15cm piece of chorizo sausage, sliced
  • 0
    2 garlic cloves
  • 0
    2 T olive oil
  • 0
    A small handful of chopped parsley,
  • 0
    A small handful of chopped fennel
  • 0
    Salt and pepper


Preheat oven to 180 C. Clean the fennel and cut in half lengthways. Season and pan fry to a golden brown in some butter. Place into a baking dish. Mix the wine, cream and honey together and pour over the fennel. Cover and place in the oven for 1 hour. Remove after 50 minutes and grate the parmesan over the top, place into the oven for another 10 minutes. Mix the chopped parsley, fennel and lemon zest together. In a pan, on a low heat, place the olive oil, garlic, and sliced chorizo. Slowly pan fry this and be careful not to burn it. It will only take a couple of minutes. Remove the fennel from the oven and scatter over the chorizo and garlic olive oil. A big squeeze of lemon and sprinkle with the herbs and zest.

Serve with crusty bread or on some fresh pasta, or both!

This is also a lovely accompaniment to fish.


Read more on: bake  |  roast  |  sauté

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