Nutrition Information
  • Serves: 0
  • Calories: 682
  • Fat: 43g
  • Sodium: 1053g
  • Fiber: 30g
  • Protein: 12g
  • Cholesterol: 0g
Prep time: 
  • 4 fennel bulbs, thinly sliced
  • 1 Tbsp sherry vinegar
  • 1 tsp fennel seed, crushed
  • 1½ Tsp caster sugar
  • 3 Tablespoons olive oil
  • Sea salt and black pepper
  1. Slice the fennel bulbs thinly. Crush the fennel seeds with a little salt, using a pestle and mortar.
  2. Heat 3 tbsp olive oil in a saucepan and add the sliced fennel and crushed fennel seeds. Sprinkle over the sugar and cook over a high heat for 10 minutes, stirring well.
  3. Add the sherry vinegar and cook for another 5 minutes until the fennel is soft and caramelised
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