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.
The quality of the stock is very important for this dish, so it is best to use homemade stock, as store-bought stock often consists mostly of salt. To be able to vacuum seal the fennel with the stock using an external vacuum sealer, you can freeze the stock in an ice cube tray.
clarified butter or olive oil
salt (if needed)
Add some salt as well if the stock was unsalted.
Serve with the sauce spooned over the fennel.