Braised Fennel

Page 314

Cuisine: Australasian | Course Type: Sides

(1 review)

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Recipe Reviews

This is the master recipe, followed by suggestions about further uses for the result. I make a gratin with breadcrumbs and parmesan on top. Always delicious, we usually have it with plain grilled chops or steak.

Stephanie's invaluable advice is that whatever you're doing with fennel, you should par-boil it first. I do this in the microwave.

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