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

Instructions

  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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