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Sous Vide Fennel | Recipe by sousvidetools.com

Sous Vide Fennel

Sous Vide Fennel Vegetables and Sides
  • COOK TIME: 2 Hours
  • PREP TIME: 30 Minutes
  • SERVES: 4


  • 2 Fennel Bulbs
  • 1 Glass White Wine
  • 1 tsp Sugar
  • Pinch of Star Anise Powder
  • 1/2 tsp Sea Salt
  • 10ml White Vinegar
  • Zest of 1 1/2 Limes



  1. Preheat your water bath to 85 degrees
  2. Place the wine, sugar, star anise, salt, vinegar and lime zest in a pan. Bring to a simmer until the ingredients are dissolved. Leave to cool
  3. Remove and discard the outer leaves from the fennel bulbs. Then cut into 1/2 cm slices
  4. Place the fennel slices in a 300cm pouch along with the cooled liquid and vac-seal. If you have an extenal vacuum sealer either vacuum seal using a zip-lock bag instead or freeze the liquid in an ice cube tray and add to the bag before vacuum sealing with your external vacuul sealer
  5. Put the pouch into your water bath for 2 hours
  6. Keep checking the bath to make sure the water is covering the pouch
  7. Remove the fennel from the pouch and serve immediately
  8. You can place the pouch in ice water until cold and keep in the fridge for up to three days

To regenerate from cold heat the fennel in a hot pan.

Chef’s Tip –

Finish the fennel bulbs on a grill in the oven for caramelisation.

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