(Adapted from Chez Panisse Vegetables) Notes Before You Start: The key to this dish is to brown, not steam, the fennel. Keep the pan hot and spread out the fennel, no crowding. Cook in batches if necessary- the only problem will be that you will finish the first batch before the next batch is done. Yes, this dish is that good. What You Get: A great fennel recipe. Really. What You Need: No special equipment is required. How Long: 20 minutes, maybe more if cooking in batches. 5 minutes of prep and 15 minutes of cooking. You can make this dish any time. Ingredients: (Serves 4 as a side dish) 2 Large fennel bulbs ¼ Cup olive oil Kosher salt Black pepper ½ Lemon Assemble: 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. 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). 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. 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.
Posted on: Wed, 30 Jul 2014 15:00:34 +0000
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