Lunch, Dinner, Fennel, Braised Fennel, Orange, Olives, Side Dish, Legacy Pan, Rodney Dunn, Vegetarian, Legacy Pan
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Heat the olive oil in a Legacy Pan over medium heat. Add the garlic cloves, then place the fennel in the pan cut side down.
Cook for about 10 minutes, until the fennel is well caramelised.
Turn the fennel, then add the orange juice and zest, white wine and water.
Scatter over the olives and thyme, then season with sea salt.
Cover loosely with a crumpled piece of baking paper and reduce the heat to a gentle simmer.
Cook for 20–25 minutes, until the fennel is tender.
Season with freshly ground black pepper and serve as an accompaniment or on its own with crusty bread.
Rodney Dunn cooks with a clear sense of season and place. At The Agrarian Kitchen in Tasmania, vegetables are given the same attention as anything else on the table, and this recipe is a good example. The fennel is cooked cut side down until deeply caramelised, then braised with orange, white wine, thyme and olives until soft enough to yield to a spoon. The flavours are bright, savoury and slightly bitter, with the sweetness of the fennel coming through as it cooks. Serve it beside a roast or bring the pan straight to the table with crusty bread. It works either way.
Photography by Anna Critchley
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