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Fennel compote

Fennel compote

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Fennel goes well not just with fish but also pork and poultry, and this soft and juicy side makes a great accompaniment to a Sunday roast

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal212
fat17g
saturates10g
carbs6g
sugars5g
fibre7g
protein4g
salt0.8g
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Ingredients

  • 100g butter
  • 4 large fennel bulbs , thinly sliced
  • 1 onion , thinly sliced
  • vegetable oil , for frying
  • 75g smoked bacon , chopped
  • ½ small pack parsley , chopped

Method

  • STEP 1

    Heat half the butter in a widebased saucepan until foaming. Add the fennel and onion, and sweat over a low-medium heat for about 1 hr, adding little slices of butter if needed.

  • STEP 2

    After 1 hr, increase the heat and keep on cooking down for another 10 mins, stirring occasionally, until caramelised and jammy, and beginning to brown.

  • STEP 3

    Put the remaining butter in a separate pan with a splash of vegetable oil and fry the bacon until crisp. Add to the fennel compote along with the parsley, and season to taste. Will keep for 3 days in an airtight container.

RECIPE TIPS
FENNEL

The bulb-shaped stem base has a distinct aniseed flavour that becomes milder during cooking. Larger bulbs have tough cone-shaped cores, so cut these out. You can use the edible fronds for garnish and keep the stalks for stocks.

Goes well with

Recipe from Good Food magazine, July 2016

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A star rating of 5 out of 5.2 ratings
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