Briased Fennel and Celariac with Pastis

|For this dish allow a minimum of one large fennel bulb per person.|celariac parsley|3 tablespoon olive oil2 fennel bulbs trimmed cut into 8 lengthways1 celariac peeled and cut into chips50g buttersalt and pepper to taste3 tablespoon pastis100 mg white wine1 tablespoon lemon juice2 teaspoon parsley chopped|Set the oven to 150C/300F/gas markHeat the oil in a lidded ovenproof cooking pot over a low-medium flame. Add the fennel and celeriac season and turn them in the oil until lightly gilded about 15 minutes or so.Add the butter and allow to froth then turn down the heat. Season and add the pastis and wine. Spoon these juices over the veg add the lemon juice and bubble gently. Cover and put in the oven for 1 hour until soft and meltingly tender. Stir in the parsley and serve directly from the pot.|10.00 minutes|2|https://www.theguardian.com/lifeandstyle/2014/aug/16/fennel-recipes-pizza-salad-...