Fennel is an interesting vegetable. Crunchy like celery, slightly sweet, with hints of licorice or anise. It grows as a bulb with stalks topped with feathery fronds — all of the parts edible. In this recipe we are using the bulb, while retaining the leaves for some Fennel-Orange Butter and the stalks for a vegetable stock. Easy to make and seasoned lightly, this fennel made a great addition to our leftover Quinoa Salad.
CARAMELIZED FENNEL (Serves 4)
- 2 Large fennel bulbs
- ¼ Cup olive oil
- Kosher salt
- Lemon pepper
- ½ Lemon
- Using a 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.