Candied fennel stalk and fennel syrup

Supplements and sauces
Total: 9 hr 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free

With this recipe you can prepare two ingredients from fennel at the same time: To candy the fennel, cook it in sugar water – the water takes on the flavour and becomes syrup.

Esther – Leaf to Root

Ingredients

for 100 g

Syrup
1 dl water
100 g sugar
120 g fennel stalk (sections of approx. 3 fennel bulbs), cut into approx. 1/2 cm slices
To dry
a little  sugar

How it's done

Syrup

Bring the water and sugar to the boil, stir until the sugar has dissolved. Add the fennel and simmer for several minutes (it should still be crunchy). Remove the pan from the heat, cover and allow to infuse for approx. 6 hours. Drain off the fennel, keep the liquid and use as a syrup.

To dry

Spread the fennel slices onto a baking tray lined with baking paper.

Dry for approx. xx hours in the centre of an oven preheated to 80°C.

While the fennel is still slightly sticky, sprinkle with sugar and place in a jar.

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