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Fennel Confit

A community recipe by

Not tested or verified by

Print me


Because I adore fennel...


Serves: This makes about a cup

  • 2 bulbs fennel
  • ¼ cup extra virgin olive oil
  • 1 teaspoon unsalted butter
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon Pernod


Fennel Confit is a community recipe submitted by NYinRome and has not been tested by so we are not able to answer questions regarding this recipe.

  • Trim fennel and cut into julienne strips. Combine oil, butter in saucepan over low fire.
  • Add fennel and pepper cover and cook,stir occasionally, approx 45 minutes.
  • The strips should be shiny and relaxed. Remove the cover and add the Pernod, stir for another maybe 5 minutes.
  • Additional Information

    This was originally a recipe from a cousin and don't remember where she got it from well, somewhere along the line I started doubling up on the ingredients because it's so good. You can serve it with just about anything lamb, pork, and by itself with some wonderful bread and cheese...

    Tell us what you think

    What 1 Other has said

    • 63 millilitres of olive oil? is that all?

      Posted by susiequeue on 22nd March 2016
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