Stephanie Alexander’s fennel braised with balsamic vinegar and honey

Ingredients

• 4 small bulbs fennel, plus fennel fronds to serve
• 40 gm butter
• 2 tbsp extra-virgin olive oil
• Large rosemary sprig
• 60 ml (1/4 cup) balsamic vinegar
• 1 tbsp honey
• Micro parsley, to serve

Instructions

1. 1

   1: Cut fennel bulbs in half lengthways, remove a few of the outer layers and trim core.

2. 2

   2: Heat butter and oil in an ovenproof casserole just big enough to hold fennel in a single layer. When it starts to sizzle, add fennel and brown on all sides, turning carefully (12-15 minutes). Season, then add rosemary. Keeping heat brisk, drizzle on vinegar. Allow juices to bubble up and again turn fennel carefully so that all sides are in contact with juices. Drizzle over honey and add enough water to come one-third up fennel wedges. Cover, reduce heat to low and cook until fennel is tender (25 minutes; see note).

3. 3

   3: Remove lid, increase heat and bubble to reduce cooking juices to a syrupy glaze, shaking pan gently. Taste for seasoning and serve immediately.