Braised Fennel w/ Chilli & Verjuice

Braised Fennel w/ Chilli & Verjuice

0:10 To Prep
0:50 To Cook
6 Servings
Average Rating
Difficulty Easy

The fennel submerged in delicious juices is the perfect side to any meal!


  • 1 tsp coriander seeds
  • 1 tsp Fennel Seeds
  • 3 Tbs light olive oil
  • 4 fennel bulbs trimmed, each cut in 6 wedges
  • 2 tsp lemon thyme leaves
  • 2 cloves garlic peeled and sliced
  • 125ml (1/2 cup) verjuice
  • 125ml (1/2 cup) white wine
  • 1 cup chicken stock or water
  • 1 long red chilli
  • 2 Tbs flat leaf parsley leaves finely chopped

Step 1

Grind the seeds in a mortar and pestle or in a mug with the end of a rolling pink. Set aside.

Step 2

Heat the Saute Pan over medium heat for 2 minutes.

Step 3

Add oil and fennel and cook for 5 minutes turning frequently.

Step 4

Add thyme, garlic, ground seeds, verjuice and white wine.

Step 5

Reduce heat to low and continue to cook, covered for 15 minutes.

Step 6

Add stock or water, stir well and cook over low heat, covered, for a further 30 minutes.

Step 7

Add chilli and cook for 5 minutes.

Step 8

Inset skewer into fennel to test if tender. If not continue to cook until tender.

Step 9

Remove from heat scatter with parsley and serve.

Chef's Tips

This recipe is wonderful with barbecued snapper or braised pork.

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