• 2 medium fennel bulbs
  • 1oz butter
  • juice of 1/2 lemon
  • chicken stock


1. Trim some of the root off the fennel. Remove any fronds (reserve), trim the green tops back leaving a small amount and remove any stringy or damaged outer layers.
2. Slice the bulbs into 5-10mm/ 3. Season to taste and sprinkle with the reserved fronds.

Print this recipe

Submitted 6/13/05.
Source: Richard Doyle for MasterChef 2001
Submitted By: Marlen
Braised fennel