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Fennel with Orange

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CATEGORY CUISINE TAG YIELD
Dairy Sainsbury2, Sainsbury’s 4 servings

INGREDIENTS

3 Bulbs fennel weighing about 750g; (11/2lb) in total,
; up to 4
1 Garlic clove; chopped
2 tb Olive oil; up to 3
200 ml Water; about (7floz)
1 lg Orange; juice of
50 g Pecorino; Lancashire or
; Caerphilly cheese,
; grated (2oz)
Salt

INSTRUCTIONS

1. Cut each fennel bulb lengthways into segments about 2cm (3/4 inch)
thick.
2. Put the segments in a saucepan with the garlic and olive oil and add
enough water just to cover the bottom of the pan.
3. 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.
4. Add the orange juice and cheese and season with salt.
5. 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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