Citrus-braised fennel with Parma ham and cashews – Food & Home Magazine
Click here for the quick and easy recipe for Citrus-braised fennel with Parma ham and cashews. It is the perfect side to any meal.
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Ingredients
- 60ml (¼ cup) butter
- 30ml (2 tbsp) olive/avocado oil
- 3 large fennel bulbs, quartered,
- some stalk left on
- 500ml (2 cups) orange juice
- 250ml (1 cup) vegetable stock
- zest of 1 lemon
- 125ml (½ cup) white wine
- 125ml (½ cup) fresh cream
- salt
- freshly ground black pepper
- 120g Parma ham, thinly sliced
- 125ml (½ cup) cashew nuts, roasted
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