Fennel Confit
A community recipe by NYinRomeNot tested or verified by Nigella.com
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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.
Introduction
Because I adore fennel...
Ingredients
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
Method
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.
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...
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What 1 Other has said
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Posted by susiequeue on 22nd March 2016
Show more comments63 millilitres of olive oil? is that all?