This side dish has so many possibilities. I like to serve it on the Nutty Sweet Potato Soup with Harrissa and Spinach but it can stand on its own as well! If you have never tried fennel, this is a great way to try it.
Putney Farm |
Prep Time | 5 minutes |
Cook Time | 15 minutes |
Servings |
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Ingredients
- 2 large fennel bulbs
- 1/4 cup olive oil or less
- salt
- pepper
- lemon
Ingredients
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Instructions
- Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. You will end up with a bulb about the size of your fist.
- Slice the bulbs in half and then remove the cores from the fennel. Then cut the fennel lengthwise into 1/8 inch slices (it is ok if a little thicker).
- Heat a large skillet or sauté pan over medium-high heat. When hot, add the olive oil and then the fennel slices. Spread the fennel out in the pan to encourage browning.
- Cook for 10-12 minutes, flipping the fennel slices every few minutes, until golden brown.
- Remove the fennel from the pan and drain off any excess oil. Season with salt, pepper and lemon juice, to taste. Serve.
- The key to this dish is to brown, not steam, the fennel. Keep the pan hot and spread out the fennel, no crowding. Cook in batches if necessary- the only problem will be that you will finish the first batch before the next batch is done. Yes, this dish is that good.