Fennel is delicious raw, but equally as good cooked. Here is an easy dish, a gentle dish, full of gentle flavours.
The fennel is cooked loooong and slow in herbs and olive oil for a beautiful, soft dish so well paired with the soft and creamy Persian feta. Use goats cheese or fresh buffalo mozzarella if you cant get Persian feta.
Fennel a la Grecque
Prep time: 5 mins
Cooking time: 20 mins
Serves: 4-6 depending how you use it
1 large fennel bulb
1.5 cups water
0.75 cup olive oil
8 coriander seeds
juice half a lemon
3 juniper berries (optional)
1 bay leaf
1 sprig thyme
sea salt and black pepper
fennel fronds from the fennel bulb
goats cheese or Persian Feta (optional)
Remove the outer stalks, small stalks and outer leaves from the fennel, and trim the base. Reserve some of the fronds for garnishing.
Wash and drain the fennel bulb and cut lengthwise into eighths.
Bring the remaining ingredients to the boil in a medium saucepan. Add the fennel and reduce the heat. Simmer slowly for 5 – 7 minutes, until the fennel is just tender. Remove with a slotted spoon or tongs and place on a serving plate.
Bring the remaining liquid back to the boil and reduce for about 10 minutes or until it thickens a little. Remove from the heat and pour over the fennel.
Set the dish aside to cool, then cover with clingwrap and place in the fridge until ready to serve.
Serve sprinkled with the fronds, some goat cheese if desired and optionally some toasted wood fired bread. Sprinkle with extra sea salt and black pepper if required.