{"id":721,"date":"2022-02-10T14:56:08","date_gmt":"2022-02-10T14:56:08","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=721"},"modified":"2022-02-10T14:56:08","modified_gmt":"2022-02-10T14:56:08","slug":"braised-fennel-with-butter-and-parmesan","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/721","title":{"rendered":"Braised Fennel with Butter and Parmesan"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>A fabulous fennel recipe &#8211; great with roast lamb or can be a vegetarian dish on its own.<\/p><cite>Simon Hopkinson<\/cite><\/blockquote>\n\n\n\n<p>(Originally from <a href=\"https:\/\/www.bbc.co.uk\/food\/recipes\/braised_fennel_with_81864\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.bbc.co.uk\/food\/recipes\/braised_fennel_with_81864<\/a>)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"ingredients\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>750g\/1\u00bdlb\u00a0fennel\u00a0bulbs, trimmed, halved, trimmings reserved<\/li><li>50g\/1\u00beoz\u00a0butter<\/li><li>salt and freshly ground\u00a0black pepper<\/li><li>3 tbsp dry\u00a0vermouth<\/li><li>splash pastis (optional, alternatively add more dry vermouth)<\/li><li>60g\/2oz\u00a0parmesan\u00a0(or similar vegetarian hard cheese), grated, plus extra for serving<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"method\">Method<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Preheat the oven to 170C\/325F\/Gas 3.<\/li><li>Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase the heat.<\/li><li>Add the vermouth and pastis. Cover with a sheet of foil loosely pressed down on the vegetables, and put the lid on top. Place into the oven to cook for 30 minutes.<\/li><li>Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes, or until very tender when poked with a small, sharp knife.<\/li><li>Preheat the grill to high.<\/li><li>Remove the fennel from the dish. Place in a warmed shallow oven-proof dish cut-side up, cover with foil and place in the oven while you make the sauce.<\/li><li>Pour the trimmings and cooking juices through a fine sieve suspended over a small pan. Warm through and add 45g\/1\u00bdoz of the parmesan. Blend with a hand blender until smooth and creamy (about the consistency of pouring cream).<\/li><li>Pour the mixture over the fennel and sprinkle with the remaining cheese. Place under the grill and cook until the surface is pale golden-brown and slightly bubbling around the edges.<\/li><li>Serve with extra parmesan for sprinkling over.<\/li><\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A fabulous fennel bulb recipe, with parmesan and vermouth.<\/p>\n","protected":false},"author":2,"featured_media":722,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[183,184,9,185,186],"class_list":["post-721","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-fennel","tag-parmesan","tag-side","tag-vegetarian","tag-vermouth"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=721"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/721\/revisions"}],"predecessor-version":[{"id":723,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/721\/revisions\/723"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/722"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}