Name: Braised fennel with olives
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 50g butter; 2 large fennel bulbs, trimmed, cut into 6 lengthways, fronds reserved; 1 brown onion, finely chopped; 2 garlic cloves, finely chopped; 90g olive; 125ml white wine; 125ml chicken stock

Braised fennel with olives

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Fennel shines in this gourmet side dish.

Ingredients:

18.20 gm extra virgin olive oil
50g butter
2 large fennel bulbs, trimmed, cut into 6 lengthways, fronds reserved
2 garlic cloves, finely chopped
90g olive
125ml white wine
125ml chicken stock

Instructions:

In a large saucepan over high heat, heat oil and half of the butter until sizzling. Add the fennel and cook, turning occasionally, for 5 minutes until caramelized. Transfer to a heatproof bowl.
Turn down the heat to medium. Add the rest of the butter, onion, and garlic to the pan and cook, stirring, for 4 minutes until softened. Stir in the olives, wine, stock, and fennel. Cover and simmer for 25 minutes until the fennel is tender and the liquid reduces. Season with salt and pepper to taste.
To serve, roughly chop fennel fronds and toss with braised fennel. Place the fennel and olives in a serving dish and pour the braising liquid on top.

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