Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 tuber / s fennel
- 1 g saffron
- 100 ml poultry stock
- 20 ml olive oil
- 3 g salt
Print Recipe
Pin Recipe Instructions
- Cut the fennel lengthways into approx. 6 mm thick slices. Where the leaves hang together through the stalk, the discs arise.
- The stems and the outer parts can be used well for a fennel cream soup.
- Vacuum the slices together with the other ingredients in a vacuum bag. Cook in a water bath at 85 ° C for 3 hours.
- Remove from the bags, reduce the cooking stock to about 1/3 of the amount.
- A wonderful and effective side dish e.g. for meat and fish dishes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below