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Chop-chop salad with papaya seed dressing

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Braised fennel

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Braised fennel

1 hour

61 of 74

Braised fennel

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour

Ingredients

6 T butter
¾ cup olive oil
3 bulbs fennel, sliced into 5 pieces
10 cloves garlic, peeled and mashed
1 lemon, cut into wedges
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Heat the butter and olive oil in a large cast-iron pan. Arrange the fennel, garlic and lemon in the pan, then cover tightly with foil and a lid. Cook over a gentle heat for 20 minutes, then place in the oven and cook for 30 minutes.
Remove the foil and lid. The fennel should have a charred base and a soft, caramelised texture.

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