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Sweet and sour Fennel Fennel

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By

@mabytriz

View in original language

(Português)

50 min(s)

8 servings

Ingredients

• Fennel Fennel | 2 unit(s)
• Olive oil | 1/4 cup
• Chicken broth | 1 cup
• Honey | 2 tablespoon
• White wine (American glass) | 1/2 cup
• Mustard | 1 tablespoon
• Lemon juice | 1 unit(s)
• Salt and Black Pepper |  to taste

Recipe

1. Cut the fennel bulb (white part; do not throw the leaves, ideal for tea) into 4 pieces and place them center-side down in a large pot over medium heat.
2. Throw the oil over the top; wait a minute and pour the wine; lemon and honey.
3. I dissolved the mustard in the broth and added it
4. I sprinkled and put the lid on; I cooked it on low heat for 40' turning them from time to time
5. Have reserve broth on hand and if it dries, add a little. Leave until soft. Bear in mind that the inner part tends to become soft more quickly and the outer part takes longer because it is more fibrous.
6. For those who like sweet and sour in their food, this accompaniment is ideal (it goes very well with pork)

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