In this video, a step by step tutorial, we are making a classic French braised fennel (fenouil braisé), that is sure to please everyone. By par-cooking, searing, and slowly baking the fennel quarters over a bed of carrots, onions, pork belly, and rich stock, the strong anise flavour softens, and the fennel takes on a melt-in-your-mouth, buttery texture.
It is a versatile side dish that pairs wonderfully with roast pork, chicken, or fish. If you want a vegetarian version, simply omit the pork belly and swap the beef stock for a high-quality vegetable stock.
For the full recipe, please click here/ Then click on ‘more’.
