Preparation

• Cut the fennel bulbs in half through their cores and cut each half into four or five wedges. In a large, heavy-based pan, heat the oil over medium-high heat. Add the fennel (in batches, if necessary) and brown it well on one side, about 5 minutes. Turn the wedges with tongs and brown the other side. Add the carrots, onion, and garlic; cook over medium heat, stirring, until soft, about 8 minutes. Stir in the lemon juice, water, sugar, salt, and pepper, scraping up any browned bits. Cover and cook, stirring occasionally, until the fennel is soft and the liquid has reduced to a glaze, about 25 minutes. Check about halfway through cooking; if there’s still a lot of liquid, remove the cover and continue to cook. If the liquid evaporates before the fennel is cooked through, add a little water, cover, and continue to cook. Serve warm or at room temperature.