I adapted this from Keith Floyd’s recipe for braised celery. Simple, delicious, and a tribute to one of the best cooks the world has ever seen. Best made whilst drunk on a good claret. Here’s to you, Keith, you’ll be sorely missed.
- 2 fennel bulbs
- 1 garlic clove
- 1 onion
- 1 carrot
- 250mL of veal stock
Preheat the oven to 160°C.
Peel and chop the onion, carrot and garlic and fry in a casserole until softened (with the addition of celery, this would be a basic soffrito). Slice the fennel lengthwise into thick pieces and place on top of the onions, carrots and garlic. Just cover with the veal stock and bring to the boil.
Put the casserole in the oven, uncovered, and cook for about an hour, or until the fennel is tender. This will depend on how thick you sliced it, so check every 20 minutes or so. At this point, the stock should have reduced to a thick syrup. If it hasn’t, remove the veges with a slotted spoon and boil the stock away until it is.
Either way, serve the fennel on top of some of the onion and carrot mix, and spoon over some of the reduced stock. Makes an excellent starter, but also goes well as a side for pork or fish. If you struggle finding veal bones to make the stock, substitute it with chicken stock.