Featured Recipe
Fennel Papillote with Herb Butter
By Kate
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Bulb of fennel sliced and steamed in foil with chicken broth, herb butter, fresh parsley replacing fennel fronds, nutmeg for warm spice, and lemon zest as twist. Cooked on grill to tender, fragrant texture, foil seals in moisture, browns edges slightly. Adapted quantities to 80 ml broth and 20 ml butter, 10 minutes total with tactile and visual timing cues shared. Garlic replaced with shallots to boost aroma without overpowering. Salt and cracked pepper to taste, finishing with fresh parsley and a squeeze of lemon for brightness.
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Prep:
6 min
Cook:
25 min
Total:
31 min
Serves:
4 servings
fennel
grilling
papillote
vegetarian
French cuisine
Introduction
Fennel’s an underrated vegetable that rewards gentle handling. Keep wedges thicker than thin slices; too small and they turn mush. Steam in foil traps steam, the way chefs coax flavor without waterlogging. Swapping classic fennel fronds for parsley adds a fresh herbal note that balances butter’s richness and lemon zest cuts through fatty mouthfeel. Shallots in place of garlic deliver softened, mellow garlicky aroma without sharpness. Cooking on grill rather than oven creates subtle smoky undertone—watch the foil for leaks to prevent flare-ups. Timing varies; tactile feel and sight beats any stopwatch.
Ingredients
About the ingredients
Adjust broth volume if replacing chicken broth with vegetable stock or mushroom broth for vegan flavor. Butter may be swapped with olive oil, but expect less silky mouth-coating. Parsley adds bright herby pop, but dill or tarragon can be alternatives. Shallots bring subtle sweetness; if unavailable, green onions or mild red onion works, just sauté briefly beforehand to soften harsh edge. Lemon zest injects freshness; omit if using more intense herbs. Salt judiciously—broth already salty sometimes. Nutmeg is subtle; freshly grated mandatory for aroma. Heavy-duty foil critical to prevent steam leaks and preserve texture.
Method
Technique Tips
Prep takes less than 10 minutes but precision matters. Overcrowding fennel wedges packs steam unevenly—results in mushy or crunchy bits. Double-layer foil seals in steam and prevents juices dripping onto grill causing flares. Medium grill heat mimics oven’s gentle roasting; too hot burns the butter or dries fennel. Key is texture: tender through but slight resistance like a crisp calamari. Visual clues: foil puffs then settles means steam trapped well. Open carefully—escaping steam is hot and fast. Toss parsley immediately inside foil to keep freshness and avoid floating away. Serve hot; cooling compresses texture. If no grill, oven at 190°C works but watch time carefully.
Chef's Notes
- 💡 Choose thick fennel wedges. Too thin? They'll mush. Maintain own structure for steaming. Grilling adds great flavor—but less water. Balance moisture.
- 💡 Overcrowding? No good. Steam needs space. Even heat circulation matters. Check that foil seals tightly. Double layers avoid burns, leaks.
- 💡 Watch the grill temp. 180-200°C works best. Too high? Butter burns. Fennel dries out. Listen for steam hissing – it’s time to peek.
- 💡 If using veggie stock, adjust broth ratio. Olive oil instead of butter? Risky. Texture changes, less richness.
- 💡 Can’t find shallots? Use mild red onion. Saute first; soften the edges. Saves the dish from harsh flavors.
