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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This can be served as a starter and is also very nice as a side dish with roasted lamb. The ingredients are all approx, because of the difference in the mint sauces; some can be very sweet so you will need less sugar. Depending on the size of the fennel heads you might need more stock. This can be made a day in advance. Ingredients:
2 heads fennel, trimmed and split |
2 cups chicken stock |
2 teaspoons sugar |
3 teaspoons concentrated mint sauce |
3 tablespoons oil |
Directions:
1. Cook the fennel in the chicken stock until desired tenderness.
2. Remove and put in a dish.
3. Take 2 tablespoons of the chicken stock, add sugar, mint sauce and oil, and mix together.
4. Taste the dressing; add more of any of the used ingredients to achieve the right balance of flavors to suit your taste buds.
5. Pour over the fennel, chill and marinate for a few hours minimum.
6. Serve.
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