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Minted Fennel

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“This can be served as a starter and is also very nice as a side dish with roasted lamb. The ingredients are all approx, because of the difference in the mint sauces; some can be very sweet so you will need less sugar. Depending on the size of the fennel heads you might need more stock. This can be made a day in advance.”

Ingredients Nutrition

  • 2 heads fennel, trimmed and split
  • 2 cups chicken stock
  • 2 teaspoons sugar
  • 3 teaspoons concentrated mint sauce
  • 3 tablespoons oil


  1. Cook the fennel in the chicken stock until desired tenderness.
  2. Remove and put in a dish.
  3. Take 2 tablespoons of the chicken stock, add sugar, mint sauce and oil, and mix together.
  4. Taste the dressing; add more of any of the used ingredients to achieve the right balance of flavors to suit your taste buds.
  5. Pour over the fennel, chill and marinate for a few hours minimum.
  6. Serve.

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