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Fennel with Orange

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  • 3 Bulbs fennel weighing about 750g; (11/2lb) in total, up to 4
  • 1 Garlic clove; chopped
  • 2 tb Olive oil; up to 3
  • 200 ml Water; about (7floz)
  • 1 lg Orange; juice of
  • 50 g Pecorino; Lancashire or Caerphilly cheese, grated (2oz)
  • Salt


1. Cut each fennel bulb lengthways into segments about 2cm (3/4 inch) thick.
2. Put the segments in a saucepan with the garlic and olive oil and add enough water just to cover the bottom of the pan.
3. Bring to the boil, then reduce the heat, cover and simmer gently for 20-25 minutes or until the fennel is tender, adding more water if necessary.
4. Add the orange juice and cheese and season with salt.
5. Stir and continue to cook for 2 minutes until reduced and thickened before serving.
Converted by MC_Buster.
NOTES : Although mostly used raw in salads, fennel is also very good cooked. Here the flavour is brought out by the sweetness of the orange juice.
Converted by MM_Buster v2.0l.