95 minutes
A vibrant and flavorful dish featuring caramelized fennel quarters with a tangy citrus-herb sauce and a sprinkle of plantain dust.
Fresh Orange Juice
cups
cups
tablespoons
Garlic Clove, minced
each
Fresh Parsley Leaves, minced
tablespoons
teaspoons
teaspoons
Large Fennel Bulbs With Fronds
each
tablespoons
to taste
Torn Fresh Parsley Leaves
cups
Plantain Powder
cups
to taste
tablespoons
Sunchoke Cream
for serving
for drizzling
Fleur De Sel
for finishing
1. Make Citrus and Garlic-Herb Sauce
Whisk together the fresh orange juice, fresh lime juice, white vinegar, minced garlic cloves, minced fresh parsley leaves, ground cumin, and kosher salt in a small bowl. Set aside for about an hour to let the flavors meld together.
2. Prepare Fennel
Cut off the tops of the fennel bulbs, reserving the fronds for later. Trim the bottoms and then quarter the bulbs through the core, ensuring they stay intact.
3. Cook Fennel
Warm the olive oil in a large skillet over medium-high heat. Place the fennel quarters cut-side down in the skillet. Cook until golden brown, about 20 minutes, ensuring they caramelize evenly.
4. Simmer Fennel in Sauce
Reduce the heat to medium-low. Pour the prepared citrus and garlic-herb sauce into the skillet and return the fennel quarters to the pan. Simmer for about 10 minutes, basting and flipping occasionally.
5. Serve Fennel
Spoon some of the sauce onto plates and arrange the fennel quarters on top. Garnish with torn fresh parsley leaves, plantain powder, freshly ground black pepper, and orange zest. Add reserved fennel fronds, drizzle with extra-virgin olive oil, and finish with a pinch of fleur de sel. Serve alongside sunchoke cream.
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