Side Servings Archives

Cauliflower recipes

Cauliflower mac ’n cheese

30 minutes

Christmas recipes

Fennel gravy

10 minutes

Fennel gravy

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

pan juices from a roast chicken or turkey
2½ cups chicken stock
1 large bulb fresh fennel, cubed, plus ¼ cup chopped fennel fronds
¼ cup shallot, finely chopped
¼ cup Pernod (anise-flavoured liqueur)
6 T flour
½ cup dry white wine

Method

Scrape the pan juices and browned bits from the pan into a 4-cup measuring jug.

Spoon off the fat and reserve ⁄ cup. Add the stock to the juices to measure 4 cups.

Heat the reserved turkey fat in a saucepan over a medium heat. Add the fennel cubes and shallot. Sauté until browned, about 5 minutes.

Remove from the heat and add the liqueur. Return to the heat and stir for 30 seconds. Whisk in the flour. Cook until the flour starts to brown, about 1 minute.

Gradually whisk in the wine, then the stock mixture. Simmer until the gravy coats the back of a spoon, about 10 minutes. Add the fennel fronds and season to taste.

Browse more gravy recipes here.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Cauliflower mac ’n cheese

Chargrilled curry-buttered mielies

Ricotta with charred Tenderstem broccoli and crispy fried onions

Easy, cheesy chilli poppers

Baby marrow-and-fennel trifolati

The best-ever triple green creamed spinach

Cheesy stuffed sweet potatoes

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Charred split broccoli with tahini-yoghurt sauce

Pickled watermelon with barrel-aged sheep and goat’s feta

Fridge-pickled cucumber with whipped tzatziki

Fennel gravy

Fennel gravy

Ingredients

Method