After the success of parsnip sous-vide fondant, I decided to prepare more vegetables this way. My next experiment was with fennel, and it turned out great. The recipe is very simple and very tasty. The nice thing about parcooking the fennel sous-vide is that the fennel becomes tender but stays firm at the same time, which gives it a pleasant bite. You can make a vegetarian version by using vegetable stock instead of chicken stock. If you don’t have a sous-vide water bath but you do have a vacuum sealer, you could probably still make this by cooking the sealed fennel in a pot of simmering water. I haven’t tried this myself, but I’m pretty sure it will work if you can keep the temperature of the water in the pot between 85C/185F and 95C/200F.
Before we go on to the recipe, I’d like to thank my readers for the very nice reactions I received after the ‘test‘ posts I recently posted. I did not intend to complain about any lack of interest from my readers, but was merely concerned that the WordPress reader isn’t displaying all posts. My conclusion so far is that this seems to be a random issue that affects all blogs without any discernible pattern to what is displayed and what isn’t. If you want to be sure you never miss a post from this blog or any other WordPress.com blog you’re following, my advice would be to turn on e-mail notifications. It was a great pleasure to notice the number of reactions to my test posts as well as all the nice compliments, so thanks for taking the time for that. It made my day to find out that I have an 80-year-old follower from Canada who has embraced sous-vide cooking!
clarified butter or olive oil
salt (if needed)
Cut the bottom and top off the fennel, cut into quarters, and vacuum seal with frozen stock. (Freezing the stock allows you to use a FoodSaver-type vacuum sealer. If you have a chamber vacuum sealer, you don’t need to freeze the stock first.)
Also add some salt if the stock was unsalted.