Confit fennel

Recipe: Confit fennel

Recipe confit fennel to accompany fish or white poultry, we loved these fennels which melt in your mouth. I confided them with balsamic vinegar, the vinegar gently came to flavor the fennel. Then confit in the oven with a little olive oil, the fennel will not leave you indifferent.

Recipe ingredients

  • Confit fennel recipe for 4 people:
  • 4 fennel bulbs
  • 1 teaspoon of coarse salt
  • 3 tablespoons of balsamic vinegar
  • 3 tablespoons of olive oil
  • 1 teaspoon of brown sugar
  • 3 turns of a pepper mill


  1. Cut the tails of the fennel bulbs.
  2. Cut the bulbs in half.
  3. Blanch for 25 minutes in boiling salted water and vinegar.
  4. Store in a baking dish.
  5. Sprinkle the brown sugar over the bulbs.
  6. Pour the oil over the fennel.
  7. Place in the oven for one hour at 180 ° rotating heat.
  8. Drizzle after half an hour with the cooking oil;
  9. Serve very hot as a garnish.

Preparation time: 20 minutes
Cooking time: 60 minutes
Number of people: 4
4 star rating: 1 review (s

What wine to drink with: Confit fennel

My favorite wine for this Alsace Edelzwicker recipe: Chasselas grape; Sylvaner; Riesling
Temperature between 08 ° and 10 °

Cut green Blanch the bulbs Bleached bulbs

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