Fennel compote with anise
Ingredients
Serves 6
• 3 fennel bulbs
• 3 white onions
• 20 cl of olive oil
• 1 pinch of anise
• 1 teaspoons of HB Pastis
• 1 tablespoon of water
• Salt and pepper
Preparation
Peel and finely chop the fennel and onions.
Heat the oil in a casserole and gently fry the onions until transparent, then add the chopped fennel, the water and HB Pastis, a pinch of salt and three turns of the pepper grinder. Mix well, cover and cook for 20 minutes, letting the steam turn the mixture into a compote.
Serve hot.
© photo : La Dînette de Didi / ladinettededidi.canalblog.com
Related products
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.
Only available in France