FLORENCE FENNEL IN WINE

Ingredients

• 750g fennel bulbs

• 3 Tbsp butter

• 150ml white wine

• salt and pepper to taste

Method

1. Rinse the bulbs well and leave them draining on a board.

2. Melt the butter in a lidded fry pan.

3. Gently layer the fennel bulbs in the pan, pour over the wine and season with salt and pepper. 4. Bring to a boil and cover the fry pan, reducing the heat to just a simmer.

5. The bulbs will be cooked through and softened in about 20 to 30 minutes. The wine slowly evaporates and caramelises, adding sweetness to the dish.

6. Serve as an entrée or vegetable with other dishes. Fish and chicken complement the dish well.