The bulb, the stalk, and the frondsand this delicious side dish uses them all.
This wacky looking vegetable has a unique flavor and crisp texture.
Its an impressive side dish to serve at a fancy gathering or for a slow weeknight dinner.
Simply Recipes / Alison Bickel
You are going to be hooked on fabulous fennel from here on out.
What Is Fennel?
In my opinion, its one of the most underrated vegetables out there.
Simply Recipes / Alison Bickel
Fennel is one of Italys most popular vegetables.
When raw, it boasts a crisp, mild licorice flavor with hints of celery.
When cooked, the flavors magically transform into sweet, savory, and melt-in-your-mouth delicious.
Simply Recipes / Alison Bickel
How To Cook Fennel
This is such a simple recipe.
Start by separating the three partsthe bulb, the stalk, and the fronds.
The bulb gets sliced into thick wedges and caramelized in a skillet.
Simply Recipes / Alison Bickel
What grows together, goes together, right?
The sauce is so delicious, its almost drinkable.
If you love it as much as I do, try it with leeks, celery, or carrots.
Simply Recipes / Alison Bickel
What Mains to Pair It With
This wonderfully versatile vegetable pairs well with just about anything.
From roasted chicken to steamed fish or a juicygrilled steak, the possibilities are endless.
It would make a unique main dish for the vegetarians in your life.
Simply Recipes / Alison Bickel
Also, a side of crustygarlic breadfor mopping up the flavorful sauce is the best idea.
you’re able to cook the fennel a day before you plan to serve it.
You could also microwave it in 1-minute intervals until warmed through.
Simply Recipes / Alison Bickel
If your grocery store sells only the trimmed bulb, dont fret; its still worth making!
Simply use dill and celery instead of the fennel fronds and stalk.
Wipe away any visible dirt with a damp paper towel.
Simply Recipes / Alison Bickel
Peel off and discard any outer layer that looks woodsy and tough.
Use your hands to pull off the fronds from the stalks.
Thinly slice the stalks.
Simply Recipes / Alison Bickel
You should have about 1 1/4 cups.
you’re free to keep each part of the fennel on the cutting board.
The sliced stalks will be used in the sauce and the fronds will be used as garish.
Simply Recipes / Alison Bickel
In a large skillet over medium-high heat, heat 2 tablespoons olive oil.
Flip the fennel and cook untouched until golden brown, 1 to 2 minutes.
Transfer the fennel onto a plate and set it aside.
Stir in the garlic and cook until fragrant, about 1 minute.
Continue to boil until the sauce is slightly reduced, 2 to 3 minutes.
Reduce the heat to low.
Cover the skillet and cook for 7 to 8 minutes.
You do not need to stir it while it cooks.
Flip the fennel bulbs over to the other side and cook for 7 to 8 minutes.
Transfer the fennel bulbs onto a plate.
Increase the heat to medium heat and add the butter, stirring constantly until melted, about 1 minute.
Continue cooking the sauce until reduced by half and thickened, 4 to 5 minutes.
Pour the sauce onto a serving plate.
Place the fennel bulbs on top and garnish with the chopped fennel fronds.
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