Fennel is such an interesting vegetable. I was dead suss of it when I first came across it at the SAGE Farmers Market. I’m not big on aniseed flavours, so it took a while for fennel to win me over. But so much of it is grown around here, I figured I must be missing something that many other people knew. So I kept trying it.
And I was right. I was missing something. Fennel is awesome. It’s soooo versatile and there are so many ways you can cook (or not cook) and eat it.
Here’s another way to cook it and it will use both the small bulbs in the boxes this week. It makes a great topping for a steak, instead of the standard fried onion (and is just as simple), or you can add it to the plate along with your other veggies. Tonight, I made a pie, so I just whacked it all in with the rest of the ingredients. Yum!
This version is vegan, but there are other variations using butter that you might like to try too.
Caramelised fennelPrint This
- 2 fennel bulbs, halved, cores removed
- 1/4 cup olive oil
- salt and pepper to taste
- lime juice (optional)
- Slice the fennel halves thinly.
- Heat a large skillet or frying 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 10-15 minutes, flipping the fennel slices every few minutes, until golden brown.
- Season with salt and pepper while in the pan.
- Serve with a squeeze of lime juice over the top, if you like.