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Sweet Braised Fennel with Orange

Fennel is a love it or loathe it vegetable with its characteristic aniseed flavour. I love it, especially braised when it becomes mellow and meltingly tender. It can be also be fried or baked but it does not take well to water.


2 large bulbs fennel
1 large clove garlic, sliced
1 tablespoon olive oil
15g butter
75ml white wine
75ml fresh orange juice
1 tablespoon light soft brown sugar
Salt and freshly ground black pepper


1. Preheat the oven to 190°C, gas mark 5. Thickly slice each bulb of fennel from tip to root into about 4 or 5 slices.

2. In a shallow, heatproof casserole fry the garlic in the oil until golden brown. Add the remaining ingredients, including the fennel and bring to the boil.

3. Cover dish then cook in the oven for 20 – 25 minutes until the fennel is tender when pierced with a knife.

4. If too much liquid remains put the casserole on the hob. Bring the cooking liquid to the boil then reduce to a simmer, stirring, until the liquid has reduced to a sticky glaze around the fennel.