Braised Fennel, White Wine, Butterbeans, Garlic & Chili I love the amazing flavour of fennel as it transforms form fresh and crispy to sweet, meaty and caramelly when slow cooked. It’s simple and so spectacular. This dish is no waste as well, using the fennel tops at the end to add a fragrant, fresh element. Serve with fish, chicken, roast meats, spoon over marinated feta and enjoy on its own or slice the cooked fennel and spoon it with the butterbeans and fennel tops, through some cooked pasta