25 minutes
A delightful blend of caramelized fennel with a burst of lemon and a hint of chili.
Fennel Bulbs, trimmed and sliced thinly
each
Oil, for cooking
tablespoons
to taste
to taste
Fennel leaves, chopped, for garnish
tablespoons
Lemon Juice, freshly squeezed
tablespoons
pinches
1. Prepare the fennel
Cut off the leafy tops and fibrous stalks of the fennel bulbs, and set aside some of the feathery leaves if you want to use them for garnish later. Trim the root ends, then peel away any bruised or damaged outer layers. Slice the fennel bulbs thinly.
2. Heat the skillet
Heat a heavy skillet over medium-high heat until it’s hot enough that a drop of water sizzles.
3. Cook the fennel
Pour in enough oil to coat the bottom of the skillet. Once the oil is shimmering, add the sliced fennel to the skillet in a single layer. Let the fennel brown without disturbing it for a few minutes to caramelize.
4. Finish cooking the fennel
After the fennel has started to brown, toss or stir it occasionally, cooking until it is tender and evenly caramelized, about 10-15 minutes. Season with salt and freshly ground black pepper.
5. Garnish and serve
If using, chop the fennel leaves and sprinkle them over the cooked fennel. Finish with a squeeze of lemon juice or a sprinkle of dried chile flakes for added flavor. Serve immediately.
Start with the freshest fennel you can find. Firm, green bulbs free of browning are ideal, and organic lemons are preferred for their zest.
Cook in batches to avoid steaming and achieve proper browning.
Use a mandoline for even slices, ensuring uniform cooking, but be cautious and use a hand guard.
Balance the sweetness of caramelization with lemon juice, adjusting the amount to taste.
Adjust the heat to caramelize without burning, reducing to medium or medium-low as necessary.
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