Ingredients: 3 fennel roots; 3 tablespoons of butter; 1 cup of chicken bouillon; 1 cup of white wine; blue cheese, salt and pepper to taste.
Preparation: Cut the fennel roots lengthwise about 1cm thick and sauté in butter on a medium heat in a large frying pan until brown on both sides. Add a cup of white wine and simmer for 5 minutes. Add a cup of chicken bouillon, plus salt and pepper to taste, and allow 15-20 minutes for the liquid to reduce to sauce consistency. Serve with slices of blue cheese.
11. Nov 2012 at 0:00 | By Beata Balogová, James Thomson and Jana Liptáková.