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Le Chaudron recipe
Fenouil braisé au citron
Lemon-braised fennel
⏱ 40 minServes 4Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3fennel bulbs, quartered
2lemons, zested and juiced
150 ml (⅔ cup)vegetable stock
3 tbspolive oil
1 teaspoonfennel seeds
- 3 fennel bulbs, quartered
- 2 lemons, zested and juiced
- 150 ml (⅔ cup) vegetable stock
- 3 tbsp olive oil
- 1 teaspoon fennel seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brown the fennel in oil for 6 minutes.
- Add the fennel seeds and lemon zest.
- Add the stock and lemon juice, cover and braise gently for 20 minutes.
- It should be tender.
- Uncover and reduce for 5 minutes.
- Serve warm with the juices.
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