A wonderful flavoursome Italian dish, Italian Florentine Glazed Fennel is the ideal accompaniment to pork dishes
150ml – 1/4 pint vegetable stock
3 fennel bulbs, quartered
1 tablespoon olive oil
30g – 1 oz unsalted butter
2 tablespoons pine nuts
2 red onions, cut into wedges
2 garlic cloves, sliced
1 cm- 1/2 inch root ginger, peeled and cut into strips
In a pan bring the stock to the boil, add the fennel and cook for 2 minutes. Remove with a slotted spoon and put aside to keep warm. Reserve the stock.
Heat the oil and butter in a frying pan and add the pine nuts, brown lightly. Remove with a slotted spoon.
Add the onion, garlic, ginger and fennel to the pan. Cook gently for 1-2 minutes turning the vegetables gently. Pour in the reserved stock and cook for a further minute. Arrange in a warm serving dish and sprinkle lightly with the pine nuts.
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