This was a genuine experiment - I had a hunch that juniper berries might work with fennel. I munched on a piece of raw fennel with a juniper berry squashed and rubbed on top. Oh my - that works, I thought: the delicious conifer notes of juniper with the slightly sweet aniseed fennel is magical. I added sage which I know works with juniper, then mushrooms to add an earthy dimension. I also used some pink peppercorns to bring a little piquancy.
I added some cream at the end, just a splash - but the sauce was delicious without, so this could be left out.
Ingredients (serves 2)
1 large bulb of fennel
4 tbsp vegetable oil
30g butter (use extra oil for vegan version)
8 to 10 baby Portobello mushrooms, depending on size
3 - 4 cloves of garlic, finely chopped
12 crushed juniper berries
1 tbsp pink peppercorns
3 large or 6 small sage leaves
200ml vegetable or chicken stock
Salt to taste
Splash of double cream
Method
I added some cream at the end, just a splash - but the sauce was delicious without, so this could be left out.
Ingredients (serves 2)
1 large bulb of fennel
4 tbsp vegetable oil
30g butter (use extra oil for vegan version)
8 to 10 baby Portobello mushrooms, depending on size
3 - 4 cloves of garlic, finely chopped
12 crushed juniper berries
1 tbsp pink peppercorns
3 large or 6 small sage leaves
200ml vegetable or chicken stock
Salt to taste
Splash of double cream
Method
- Trim off the stalks and fronds of the fennel bulb and set aside.
- Cut the bulb vertically from tip to base into 3 or 4 slices. If a few leaves escape this doesn’t matter.
- Cut a small ‘v’ shape into the base of any pieces which have a thick stalk, taking care to leave the slices intact.
- Add 3 tbsp of oil to a large frying pan and fry the slices of fennel and any leaves until they become golden. Remove and set aside.
- Chop the stalks of the fennel into small dice.
- Add the remaining tbsp of oil and the butter to the frying pan and gently fry the garlic and fennel stalks until softened.
- Add the whole mushrooms, stalk side down and cook gently for a few minutes. Turn them and cook a few minutes on the cap side.
- Return the fennel slices and leaves to the pan and add the juniper berries, sage leaves, pink peppercorns and stock.
- Bring to a simmer and then turn the heat low. Cook, partially covered for 40 mins or until the base of the fennel is tender. Add water if the stock reduces to much.
- Taste the stock and add salt to taste, if required.
- Add a splash of cream and stir very gently. Simmer for a few more minutes to reduce and thicken the sauce.
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