FENNEL COMPOTE

Fennel compote image

Fennel goes well not just with fish but also pork and poultry, and this soft and juicy side makes a great accompaniment to a Sunday roast

Provided by Tom Kerridge

Time 1h25m

Number Of Ingredients 6

Ingredients

100g butter
4 large fennel bulbs , thinly sliced
1 onion , thinly sliced
vegetable oil , for frying
75g smoked bacon , chopped
½ small pack parsley , chopped

Steps:

Heat half the butter in a widebased saucepan until foaming. Add the fennel and onion, and sweat over a low-medium heat for about 1 hr, adding little slices of butter if needed.
After 1 hr, increase the heat and keep on cooking down for another 10 mins, stirring occasionally, until caramelised and jammy, and beginning to brown.
Put the remaining butter in a separate pan with a splash of vegetable oil and fry the bacon until crisp. Add to the fennel compote along with the parsley, and season to taste. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 212 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium