- Serves: 4
- Cook Time: 5 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 dashes of olive oil
- 2 large bulb fennel, finely sliced, fennel tops set aside
- 1 lemon, juice only
- 4 tbsp crème fraîche
1. Heat the olive oil in a pan and tip in the sliced fennel.
2. Fry over a low heat until the fennel has softened, but not coloured.
3. Add the lemon juice, crème fraîche and fennel tops. Serve at once.
Made with produce from Farmaround - finalist of the Local Food Hero Awards 2007
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