Fennel compote
Serves 6
Easy
Prep:
Cook:
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
Skip to ingredients
- 100g butter
- 4 large fennel bulbsthinly sliced
- 1 onionthinly sliced
- vegetable oilfor frying
- 75g smoked baconchopped
- ½ small pack parsleychopped
Nutrition: per serving
- kcal212
- fat17g
- saturates10g
- carbs6g
- sugars5g
- fibre7g
- protein4g
- salt0.8g
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.
