| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury2 |
4 |
Servings |
INGREDIENTS
| 3 |
|
Bulbs fennel weighing about |
|
|
750g 11/2lb in total |
|
|
up to 4 |
| 1 |
|
Garlic clove, chopped |
| 2 |
T |
Olive oil, up to 3 |
| 200 |
|
Water, about 7floz |
| 1 |
|
Orange, juice of |
| 50 |
g |
Pecorino, Lancashire or |
|
|
Caerphilly cheese |
|
|
grated 2oz |
|
|
Salt |
INSTRUCTIONS
Cut each fennel bulb lengthways into segments about 2cm (3/4 inch)
thick. Put the segments in a saucepan with the garlic and olive oil
and add enough water just to cover the bottom of the pan. Bring to the
boil, then reduce the heat, cover and simmer gently for 20-25 minutes
or until the fennel is tender, adding more water if necessary. Add the
orange juice and cheese and season with salt. Stir and continue to
cook for 2 minutes until reduced and thickened before serving.
Converted by MC_Buster. NOTES : Although mostly used raw in salads,
fennel is also very good cooked. Here the flavour is brought out by
the sweetness of the orange juice. Converted by MM_Buster v2.0l.
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