Servings: 5 people
Ingredients
- 6 medium size fennels, cut in four
- 1 carrot cut into 5mm pieces
- 1/4 celery root, cut into 5mm dices
- 175 ml white wine
- 3 garlic cloves, peeled and halved
- 250 ml vegetable stock
- 1 pinch of sugar
- 1 pinch of fennel seeds
- 200 ml extra virgin olive oil
- Pinch of salt
Instructions
- Tie the fennel seeds in cheese cloth and set aside.
- Heat the olive oil in a large pan over medium heat. Add the fennel and season with salt. Add the diced carrot and celery root and cook for 3 minutes (make sure they do not color)
- Add the wine and garlic to the pan and cook until almost dry.
- Add the fennel seed wrapped in a cheese cloth pouch , sugar and vegetables stock. Turn down to simmer until fennel is just cooked through (approximately 8 minutes).
- Add the white wine vinegar and remove the fennel pouch.
- Adjust the seasoning and serve .
- Note; for better flavor better making this dish the day before in order to have a better flavor concentration.
Notes
Buon Appetito!
Chef Notes: A wonderful way to use fennel in a delicious way using the classical Barigoule a popular Provençal dish and by using vegetarian ingredients.
Wine Pairing: White Chardonnay
Juice Pairing: Mint of Cucumber
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