BRAISED FENNEL WITH LEEK - Cuisine Magazine - From New Zealand to the World
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Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 fennel bulbs, trimmed and sliced
- ⅓ cup white wine
- ¼ cup chicken stock
- 3 tablespoons cream
- 1 clove garlic, crushed finely grated zest of a lemon
- 1 leek, trimmed and sliced into 1cm rounds
- ⅔ cup grated or shaved
- Parmesan to serve
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