Fennel with perno - recipe

Fennel with perno photoFennel with perno - recipe

Pasteurization:60 minutes at a temperature of 98 ° C

Storage:12 months at a temperature of 1-20 ° C

To prepare you need:

7 cans of canning 750 ml .;

4 kg of fennel;

50 g of salt;

Juice 2 lemons;

100 grams of horseradish;

140 ml of pernod.


Fennel with perno - recipe



1. In a fennel peeler, remove dry and spotted spots. Trim the bottom and top so that the trim areas are bright and shiny.


2. Boil 5 liters of water with salt and lemon juice with a strong heat. Fennel cut into strips of 1 cm wide and throw in pounds of boiling water. Blanch for 2 minutes, cool quickly with cold water and allow to drain in a sieve.


3. Horseradish peel and shred slices. Put together with fennel in cans layers. Perno boil with 1.5 liters of water and pour a decoction of vegetables.


4. Banks to close and put in a water bath, heated to the same temperature. Heat and pasteurize with medium heat.


5. Before serving, dry the vegetables and warm them in a decoction sauce.Broth, for example, to reduce by half, if desired, slightly thicken with some dressing for sauces, dilute 125 g of cream, add 30 g of butter and season with salt and a pinch of cayenne to taste.