Fennel compote
By Tom Kerridge
Contains pork – recipe is for non-Muslims only
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
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Prep:15 mins
Cook:1 hrs 10 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 212
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fat 17g
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saturates 10g
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carbs 6g
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sugars 5g
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fibre 7g
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protein 4g
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salt 0.8g
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
FennelThe 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
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.
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.
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.
