Fennel compote
- Tom Kerridge
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Serves 6
Easy
Prep: 15 mins
Cook: 1 hr and 10 mins
A star rating of 5 out of 5.2 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal212
- fat17g
- saturates10g
- carbs6g
- sugars5g
- fibre7g
- protein4g
- salt0.8g
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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.
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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