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Fennel Braised In Milk

This is an unusual, but great, Italian style vegetable that goes well with roast chicken.
Serves 4


What to do

  1. Clean the fennel, remove bruised parts and the stalks. Blanch in boiling salted water for 3 minutes, then drain and cut each bulb in half.
  2. Put the spices and 150ml of milk in a pan and add the fennel. Cover and cook over a gentle heat for 20 minutes, or until tender. Add more milk if the fennel looks dry and turn it around to ensure it is cooked all over. At the end of cooking there should be no liquid left.
  3. Pour over the cream and add the sugar. Stir gently and cook for 5 minutes.


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