Fennel is a nice hearty, slightly sweet, and crunchy vegetable. It has a slight anise flavor and does well braised or roasted. Serve along side white fish, chicken, or pork.
Prep Time: 5 minutes
Cook Time: 40 minutes
Serves: 4-6 servings
1 tablespoon olive oil
2 medium fennel bulbs, core removed, frond reserved for garnish
¼ to ½ cup vegetable stock
Wash the fennel, cut in half lengthwise, and remove the core from each half.
Slice the fennel halves into about ¼” thick slices.
Add 1 tablespoon of olive oil to a skillet over medium heat. When the oil begins to simmer add in the fennel, sprinkle with sea salt, and cook over medium to medium-low heat until the fennel begins to turn translucent, about 10 minutes.
Add ¼ cup of vegetable stock and continue cooking for about 30 minutes or until soft. Add more stock if the pan begins to dry out. When the fennel is done the liquid should be reduced just so it coats the fennel.
Sprinkle the fennel with chopped fennel fronds and serve. This goes great along side white fish.