Here is a dish from Putney Farm that doesn’t just use up fennel, it really rocks- you will actually want to buy fennel on a regular basis. And it is easy, too. You simply caramelize the fennel. That’s it. Fennel, olive oil, salt, pepper and a squeeze of lemon. A sharp knife, a hot pan and 20 minutes. And you suddenly get a great snack or side dish that features sweet, crispy fennel with just a nice touch of the anise flavour.
2 large fennel bulbs
1/4 cup extra virgin olive oil
0 medium ground black pepperShop this recipe
1. 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.
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.
Remove the fennel from the pan and drain off any excess oil. Season with salt, pepper and lemon juice, to taste. Serve.