Braised fen­nel, cel­ery and cele­riac with Pastis

The Irish Times Magazine - - FOOD -

Serves 4 This is a great dish, giv­ing cen­tre stage to these un­der­used veg­eta­bles. Ideal with any roast meat and also a per­fect side dish to go with fish. I often serve it with baked pota­toes and a salad of bit­ter en­dive, which bal­ances the nat­u­ral sweet­ness of the dish. In­gre­di­ents 1 fen­nel bulb, trimmed 4 sticks of cel­ery – cen­tre sticks 1 medium cele­riac 2- 3 tbsp olive oil Salt and pep­per 50g but­ter 2- 3 tbsp Pastis 100ml white wine Juice of one small lemon 2 tbsp chopped pars­ley 1. Pre­heat the oven to 150° C. 2. Cut the fen­nel length­ways into eight wedges. Peel the cele­riac and cut into ‘ chip’ shapes along with the cel­ery sticks, peel­ing the out­side if they are stringy. 3. Heat the olive oil in a lid­ded, oven­proof dish or pan. Add the fen­nel, cel­ery and cele­riac, sea­son and gen­tly turn them in the oil un­til lightly cooked, about 15 min­utes or so. 4. Add the but­ter and al­low to froth, then turn down the heat. 5. Sea­son and add the Pastis and wine. Spoon these juices over the veg­eta­bles, then add the lemon juice and al­low to bub­ble gen­tly.

6. Cover and bake in the oven for about one hour, un­til re­ally soft and melt­ingly ten­der. Stir in the chopped pars­ley and serve.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.