Instructions

1. Remove the first leaves from the fennel, which are the hardest ones.
2. Wash the fennel well and cut into 4 parts.
3. Put them in a pot of boiling water with the lemon zest. Boil for 10 minutes. Add salt only halfway through cooking, so that the fennel remains white.
4. Drain and place the fennel in a saucepan (not aluminum, otherwise they become dark).
5. Sprinkle with a ladle of broth, a glass of white wine, vinegar, salt, a bay leaf and oil.
6. Cook over low heat for about 20/30 minutes, stirring slowly so as not to break the fennels.
7. They will be ready when putting on a fork they are soft and the liquid has shrunk.
8. Serve hot or cold with their cooking sauce.

• Servings : 4
• Ready in : 60 Minutes
• Recipe Type : side dish
• Ingredient : extra virgin olive oil, fennel, lemon, salt & pepper, vegetable stock, vinegar, White wine