Fennel braised in broth and wine from Bistro Cooking (page 94) by Patricia Wells

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Notes about this recipe

  • Soosie on May 17, 2026

    Gorgeous! I had 3 enormous bulbs but after quartering then only used 2. Added my own jellied stock and after braising for 45 mins, I reduced the stock to an unctuous sauce. Served with roast chicken. Truly delicious

  • treay on May 12, 2026

    Have made this recipe many times and it's always delightful to eat as a side.

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