Читать книгу More Slow Cooker Recipes - Katie Bishop - Страница 19

PREPARATION TIME: 10 MINUTES

COOKING TIME: 2–3 HOURS

SERVES 2 AS A MAIN COURSE OR 4 AS A SIDE DISH

VEGETARIAN

I love fennel, raw and shaved thinly into a salad, or even more so when braised long and slow until meltingly soft. This recipe is fabulous on its own with crusty bread or as an accompaniment to meat or fish.

4 medium fennel bulbs

2 tbsp olive oil

50g (2oz) butter

75ml 2½fl oz) dry white wine

Zest and juice of ½ lemon

2 bay leaves, broken in half

Sea salt and freshly ground black pepper

Using a sharp knife, remove the stalks and any damaged outer leaves from the fennel and slice the bulbs in half lengthways. Remove any feathery fronds and set aside.

Pour the olive oil into the slow cooker dish, tipping the dish to ensure an even layer of oil over the base, and arrange the fennel, cut side down, in a single layer in the dish. Dot the top of the fennel with butter and add the wine, lemon zest and juice. Tuck the bay leaves in between the bulbs and season with salt and pepper. Cover with the lid and cook on high for 2–3 hours or until the fennel is soft and the juices have reduced.

Remove the bulbs from the heat and leave to rest for 5–10 minutes. Scatter the reserved fronds over the top before serving.

I ALSO LIKE …

topping the raw fennel with a pork shoulder or belly joint then cooking on low for 6–8 hours until there is no more pink meat, for a delicious all-in-one roast.