Fennel Gravy

Name: 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

8 ingredients

3 steps

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

Directions

1

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.
2

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.
3

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