Caramelized Fennel



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.



  • 2 Large fennel bulbs
  • ¼ Cup olive oil
  • Kosher salt
  • Lemon pepper
  • ½ Lemon


  1. 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.
  2. 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).
  3. 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.
  4. Cook for 10-12 minutes, flipping the fennel slices every few minutes, until golden brown.
  5. Remove the fennel from the pan and drain off any excess oil. Season with salt, pepper and lemon juice, to taste.

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