Braised Fennel With Carrots And Potatoes

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 large fennel bulb
• 25 g butter
• 3 cloves garlic, crushed and sliced
• 4 carrots, sliced
• 1 onion, halved and sliced
• 3 potatoes, peeled and sliced
• 1/2 teaspoon ground fennel
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups chicken stock
• 1/2 cup wine

Recipe

• 1 cut the top off the fennel, reserving feathery leaves.
• 2 chop feathery leaves finely and reserve.
• 3 cut fennel into quarters, remove core and any tough outer layers, and slice finely.
• 4 melt butter in a large saucepan or dutch oven.
• 5 add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper.
• 6 cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent.
• 7 add chicken stock, wine and fennel leaves and heat until simmering.
• 8 lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
• 9 remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
• 10 taste and add extra seasoning if required.