Fennel in Sherry

1. 1

   trim fennel and cut in half lengthwise.

2. 2

   arrange close together in a large pan, season and add the butter in knobs.

3. 3

   just cover with water and cook covered over gentle heat for 30 mins.

4. 4

   remove fennel to warmed serving dish and put to one side.

5. 5

   reduce the cooking liquid, pour in the sherry and deglaze the pan by vigorously scraping with the back of a fork.

6. 6

   mix in the creme fraiche, let the sauce bubble up twice and pour over the fennel.

7. 7

   serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.