Vermouth-braised fennel & carrots
Ed Smith's recipe braises root vegetables in a little vermouth – it's a hands-free way of ensuring the already sweet ingredients are intense and aromatic – and perfect with his pork fillet with tarragon cream sauce & polenta.
- Serves6
- CourseSide
- Prepare10 mins
- Cook1 hr 10 mins
- Total time1 hr 20 mins
Ingredients
- 2 bulb/s fennel
- 1 tsp fennel seeds
- ½ tsp sea salt flakes
- 2 x 150g packs baby topped carrots
- 1 tbsp olive oil
- 150ml Noilly Prat Original Dry French Vermouth
- 30g butter, cold and in small cubes
Method
Preheat the oven to 180ºC, gas mark 4. Trim the tops from the fennel bulbs, and reserve any fronds for a garnish. Cut the fennel into 6 wedges through the roots, so the segments hold together, then scatter in a roasting tin into which they fit in 1 layer.
Using a pestle and mortar, grind the fennel seeds and salt to a coarse dust. Arrange the carrots between the fennel, then drizzle with the olive oil and sprinkle with the fennel salt. Mix well. Add the vermouth and butter.
Cut a piece of baking parchment the same size as the roasting tin. Wet the paper under a cold running tap. Scrunch into a ball, then unscrunch. Lay it over the vegetables, tucking the paper in at the sides. Bake for 1 hour to 1 hour 10 minutes until tender (turn and baste the vegetables after 40 minutes).
Serve the vegetables from the roasting tin, or transfer to a platter with any remaining liquid, and scatter the fennel fronds over the top.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 437kJ/ 105kcals |
|---|---|
Fat | 6.6g |
Saturated Fat | 3.1g |
Carbohydrates | 7.5g |
Sugars | 6.7g |
Fibre | 5g |
Protein | 1.6g |
Salt | 0.5g |