Fenouil braisé aux oignons
Serves : 4 people
Preparation : 10 minutes
Cooking : 20 minutes
Instructions
Wash the fennel and trim off any damaged parts. Cut it into large cubes.
Peel the onion, remove the core, and thinly slice it. Set aside with the fennel.
Heat a little oil in a skillet or wok over medium heat. Once hot, add the cilantro and sauté for a few moments, then add the fennel and onion.
Sauté the fennel for a few minutes.
Once it has browned nicely, add the chopped anchovies and half a cup of water, then season with salt and pepper to taste.
Let it simmer, covered, for 10–15 minutes.
Once all the water has been absorbed, remove the fennel and onion.
Deglaze the bottom of the pan with balsamic vinegar, and spoon the sauce over the fennel.
Serve piping hot!