From Chez Panisse Vegetables by Alice Waters
2 fennel bulbs
1/4 cup olive oil
salt and pepper
Trim the fennel bulbs, removing any tough outer layers. Cut them in half vertically and slice into 1/8 inch thick slices.
Heat a large saute pan over medium heat, add the olive oil, and when the oil is hot, add the sliced fennel. Cook, tossing or stirring occasionally for 8-10 minutes, until the fennel is caramelized and tender. Season with salt and pepper. Drain off any excess oil and serve. Serve with fish or grilled meats, or try as an amazing topping for homemade pizza.
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