Pan-Fried Fennel
Pan-fried fennel is a simple and flavorful Italian side dish. Slowly cooked with olive oil and a little water, the fennel becomes tender, slightly caramelized and naturally sweet. Perfect served with meat, fish or as a light vegetarian option.
Ingredients
- 2 large fennel bulbs (about 600 g)
- 30 ml extra virgin olive oil
- 80 ml water
- Salt to taste
- Black pepper to taste
How to Make It
- Wash and trim the fennel bulbs
- Slice into wedges
- Heat olive oil in a large pan
- Add fennel and stir for a few minutes
- Pour in the water
- Cover and cook for about 15 minutes
- Remove lid and cook until slightly golden
- Season with salt and pepper
- Serve warm
Tips
- Cook covered first to soften the fennel
- Remove lid to allow caramelization
- Slice evenly for uniform cooking
- A squeeze of lemon works well
Storage
- Keep refrigerated for up to 2 days
- Reheat gently in a pan
- Not suitable for freezing