Because I adore fennel...
- 2 bulbs fennel
- 63 millilitres 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 Nigella.com so we are not able to answer questions regarding this recipe.
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...