Fennel Compote

• butter↗100g g
• large fennel bulbs4

  thinly sliced

• onion↗1

  thinly sliced

• vegetable oil↗

  for frying

• smoked bacon↗75g g

  sliced

• parsley↗½ small pack

  chopped

Step-by-step instructions

1. 1

   Heat half of the butter in a wide pot until foam appears. Add the fennel and onion, and braise over low‑medium heat for about 1 hour, adding small pieces of butter as needed.

2. 2

   After 1 hour, increase the heat and continue cooking for another 10 minutes, stirring occasionally, until it caramelizes, becomes thick and starts to brown.

3. 3

   Place the remaining butter in a separate pan, add a little vegetable oil and fry the bacon until crisp. Add it to the fennel compote together with the parsley and season to taste. Store in an airtight container for up to 3 days.