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Fennel compote New-recipe-icon

Fennel goes well not just with fish but also pork and poultry, and this soft and juicy side makes a great accompaniment to a Sunday roast

  • Prep: 15 mins
    Cook: 1 hrs 10 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 212
  • Carbohydrates 6
  • Saturated Fat 10
  • Sugar 5
  • Protein 4
  • Fat 17
  • Fibre 7
  • Salt 0.8

Nutrition per serving

  • Calories 212
  • Carbohydrates 6
  • Saturated Fat 10
  • Sugar 5
  • Protein 4
  • Fat 17
  • Fibre 7
  • Salt 0.8

Ingredients

  • 100g butter
  • 4 large fennel bulbs, thinly sliced
  • 1 onion, thinly sliced
  • vegetable oil, for frying
  • 75g smoked bacon, chopped
  • ½ small pack parsley, chopped

Tip

Fennel
The bulb-shaped stem base has a distinct aniseed flavour that becomes milder during cooking. Larger bulbs have tough cone-shaped cores, so cut these out. You can use the edible fronds for garnish and keep the stalks for stocks.

Method

  1. Heat half the butter in a widebased saucepan until foaming. Add the fennel and onion, and sweat over a low-medium heat for about 1 hr, adding little slices of butter if needed.

  2. After 1 hr, increase the heat and keep on cooking down for another 10 mins, stirring occasionally, until caramelised and jammy, and beginning to brown.

  3. Put the remaining butter in a separate pan with a splash of vegetable oil and fry the bacon until crisp. Add to the fennel compote along with the parsley, and season to taste. Will keep for 3 days in an airtight container.

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