I bought some fennel with the intent of making a fennel and blood orange salad, but decided to try something new instead. This dish is a bit like eating fried onions, but with a mild anise flavour.
Adapted from a recipe by French Food at Home with Laura Calder
A fennel bulb
salt and pepper
At least 2 tbsp of olive oil
Clean and trim the fennel bulb. Cut into slices approximately 1/2 centimetre thick. If you slice the fennel horizontally starting at the tip or the end, the pieces will separate a bit like onion rings. If you cut it length-wise they will hold together more like oval slices.
Season the sliced fennel with salt and pepper. Heat your olive oil in a pan and fry both sides of each fennel piece until the fennel is tender and starts to caramelize. They take longer to cook than onions, so be patient.