Fennel relish
INGREDIENTS
Fennel Relish
Makes about 1 cup
1 tablespoon olive oil
1 onion, thinly sliced
1 large bulb fennel, very thinly sliced
1 clove garlic, chopped
4 tablespoons white wine
4 tablespoons brown sugar
sea salt and freshly ground pepper
METHOD
Relish: Heat the oil in a heavy-based frying pan to a medium heat and add the onion, fennel, and garlic. Reduce the heat, cover, and cook, stirring occasionally, until soft and golden.
This will take about 10 minutes.
Add the white wine and brown sugar and simmer gently, uncovered, until the liquid has reduced. Remove from the heat and season to taste. Set aside to cool.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!