Slow-Cooked Fennel with White Wine and Cream
This dish perfectly bridges summer food into fall. It is warm and creamy with a bit of punch from the white wine.
Ingredients
2-4 heads fennel
1 C white wine
1 C cream
10 sprigs thyme
1 C sunflower seeds, toasted
Method
- Cut the fennel in half
- In a large frying pan heat a glug of neutral oil on medium heat
- When oil is hot, sear the fennel cut side down and let brown gently
- Flip the fennel
- Add the white wine and thyme
- Let the wine reduce by half
- Add the cream and sprinkle the whole thing with a big pinch of salt
- Cover and cook over low heat until the fennel is tender about 15 minutes
- Remove taste and adjust seasoning as desired
- Garnish with the sunflower seeds and serve
