Braised Fennel

1. Preheat the oven to 200°C (400°F).
2. Cut off the fennel stalks and trim the root end slightly, while keeping the bulb intact so it holds together. Remove the outer layer.
3. Cut the fennel bulbs in half lengthwise.
4. Heat the cooking oil in an oven-safe frying pan over medium-high heat. Place the fennel cut side down and sear until deeply golden, around 4–5 minutes.
5. Add the white wine and let it reduce by half.
6. Add the orange juice and butter, then bring everything to a gentle simmer.
7. Cover with a lid or aluminum foil and transfer to the oven. Braise for 1 hour.
8. Meanwhile, place the cherry tomatoes in a separate baking dish. Drizzle with olive oil and season with salt and black pepper.
9. Roast the tomatoes in the oven alongside the fennel for the same amount of time.
10. Once the fennel is tender, remove the lid and spoon the sauce over the fennel a few times.
11. If you want a thicker sauce, remove the fennel from the pan and simmer the sauce on the stove for a few minutes until slightly reduced. You can also add some of the roasting juices from the tomatoes for extra flavor.
12. Season with salt and black pepper to taste.
13. Serve with the parsnip purée and roasted cherry tomatoes.

Parsnip Purée

1. Add the diced parsnips to a pot together with the milk and 3 tbsp butter.
2. Bring to a gentle simmer over medium-low heat and cook until the parsnips are completely tender, around 20–25 minutes.
3. Strain the parsnips, reserving the cooking liquid.
4. Transfer the parsnips to a blender and blend until completely smooth, adding some of the reserved cooking liquid as needed to loosen the purée.
5. Add the remaining 1 tbsp butter and season with salt and black pepper to taste. Blend once more until silky smooth.