Fennel Gravy
Ingredients
- 1 tablespoon butter, softened ⓘ
- 1 large fennel bulb, washed, cored and cut into thin slices ⓘ
- 1 cup dry white wine ⓘ
- 2 cups chicken stock (low salt) ⓘ
- 3 - 4 stalks fresh lemon thyme, leaves separated from stalks if possible ⓘ
- Salt and pepper, to taste
- Finely grated zest of 1/2 a lemon ⓘ
- Fennel fronds, to garnish ⓘ
Instructions
- In a pan, melt a tablespoon of the butter. Add the fennel slices and sprinkle a pinch of salt. Let cook for a couple of minutes. Then add the wine and let cook till the fennel softens. Remove from the heat and in a blender/food processor, blitz till the mixture is smooth.
- Return the fennel puree to the heat and add the chicken stock and thyme. Check for seasoning, adjust and let simmer slowly for about 10 minutes.
- Remove from heat. Stir in half of the grated lemon zest and top the sauce with some finely chopped fennel fronds and the rest of the lemon zest
Nutrition & Diet Analysis (per serving)
287
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).