Fennel in Sherry

• 9 medium fennel bulbs
• 40 g butter
• 50 ml sherry wine
• 100 g creme fraiche

1. trim fennel and cut in half lengthwise.
2. arrange close together in a large pan, season and add the butter in knobs.
3. just cover with water and cook covered over gentle heat for 30 mins.
4. remove fennel to warmed serving dish and put to one side.
5. reduce the cooking liquid, pour in the sherry and deglaze the pan by vigorously scraping with the back of a fork.
6. mix in the creme fraiche, let the sauce bubble up twice and pour over the fennel.
7. serve at once.

fennel bulbs, butter, sherry wine, creme fraiche

Taken from www.food.com/recipe/fennel-in-sherry-189612 (may not work)