Fennel is a sweet-tasting bulb with a satisfying crunch. This recipe is quick and easy, and absolutely delicious. I don’t have a good photo of it because, frankly, we ate it before I could make the light better.
Fennel apparently doesn’t have any companion plants according to every source I’ve checked. I grew a couple of bulbs in a polyculture bed without any problem, but to be on the safe side give it a spot by itself. Allow some to go to flower and you’ll attract lots of pollinators, and also have a host plant for swallowtail and other butterflies.
This recipe serves two as a side dish; feel free to up the number of bulbs. Enjoy!
- One fennel bulb
- ⅛th cup olive oil
- Salt and pepper to taste
- Squeeze of lemon or lime
- Cut the top and bottom from the fennel bulb, then slice the fennel into small strips, about ¼ inch thick or so.
- Heat oil in a large frying pan and adjust heat to medium.
- Add fennel and cook, stirring occasionally to evenly brown, about ten minutes or until fennel is tender. Fennel should be slightly carmelized.
- Add salt and pepper to taste.
- Serve with a squeeze of lemon or lime, if desired.