Ingredients
- 9 medium fennel bulbs
- 40 g butter
- 50 ml sherry wine
- 100 g creme fraiche
Instructions
- trim fennel and cut in half lengthwise.
- arrange close together in a large pan, season and add the butter in knobs.
- just cover with water and cook covered over gentle heat for 30 mins.
- remove fennel to warmed serving dish and put to one side.
- reduce the cooking liquid, pour in the sherry and deglaze the pan by vigorously scraping with the back of a fork.
- mix in the creme fraiche, let the sauce bubble up twice and pour over the fennel.
- serve at once.
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