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Italian wholewheat pancakes with spinach-and-Parmesan sauce

Cheese recipes

Italian wholewheat pancakes with spinach-and-Parmesan sauce

20 minutes

Nachos with cheese sauce and jalapeños

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Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

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Iced borscht with hot potatoes and sour cream

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Coconut-dressed cauli-rice winter salad

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Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

Cauliflower recipes

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

10 minutes

Braised fennel

Vegetarian recipes

Braised fennel

1 hour

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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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