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Braised fennel with orange and hazelnuts


Serves: 4-6
timePrep time: 15 mins
timeTotal time:
Braised fennel with orange and hazelnuts
Recipe photograph by Toby Scott

Braised fennel with orange and hazelnuts

Pair the anise flavour of fennel with creamy goat’s cheese, orange and buttery toasted hazelnuts for an inviting side dish. It makes a delicious accompaniment to fish or roast chicken

Serves: 4-6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
182Kcal
Fat
16gr
Saturates
6gr
Carbs
3gr
Sugars
3gr
Fibre
5gr
Protein
5gr
Salt
0.3gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 2 large fennel bulbs (about 300g each)
  • 1 tbsp olive oil
  • 25g butter
  • 1 rosemary sprig
  • 150ml hot vegetable stock*
  • juice of 1 orange
  • 30g blanched hazelnuts
  • 40g goat’s cheese*, crumbled

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Chop any fronds off the fennel bulbs and set aside for garnish. Slice each fennel bulb into six wedges lengthways, leaving the core attached so the wedges don’t fall apart during cooking.
  2. Heat the oil and half the butter in a large frying pan, add half the fennel wedges in a single layer, season and cook until browned on both sides; about 4-5 minutes each side. Transfer to an ovenproof dish using a slotted spoon and repeat with the remaining butter and fennel. Set the pan aside; you’ll use the leftover buttery juices to toast the hazelnuts.
  3. Nestle the rosemary sprig in amongst the fennel, and then pour over the stock and orange juice. Cover with foil and bake for 25 minutes or until tender.
  4. Meanwhile, toast the hazelnuts in the buttery frying pan until lightly golden. Set aside to cool, then roughly chop.
  5. Once the fennel is tender, carefully pour the cooking liquid into a small saucepan. Bubble until reduced by half. Keep the dish of fennel covered with foil to keep warm.
  6. Pour the reduced sauce back over the fennel and scatter with any fennel fronds, the chopped hazelnuts and goat’s cheese.

    *Check your stock is gluten-free and use vegetarian cheese if required.
    Waste not
    Roll leftover goat’s cheese into balls with oiled hands. Place in a sterilised jar, add herbs and spices of your choice then pour in olive oil to cover. Chill and marinate for 2 days; eat within 2 weeks. Delicious on crackers, bread or salads.

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