Fried fennel

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.

fried fennel

fried fennel

Fried fennel
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.

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