Sauteed Fennel

 

Sautéed fennel alongside squash bread pudding.  The bread pudding recipe I have to work on, but not the fennel!  It was so easy and so fantastic!

Sautéed fennel alongside squash bread pudding. The bread pudding recipe I have to work on, but not the fennel! It was so easy and so fantastic!

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!

 

Sauteed Fennel
Author: 
Recipe type: Side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A simple, quick and utterly delicious vegetable side dish.
Ingredients
  • One fennel bulb
  • ⅛th cup olive oil
  • Salt and pepper to taste
  • Squeeze of lemon or lime
Instructions
  1. Cut the top and bottom from the fennel bulb, then slice the fennel into small strips, about ¼ inch thick or so.
  2. Heat oil in a large frying pan and adjust heat to medium.
  3. Add fennel and cook, stirring occasionally to evenly brown, about ten minutes or until fennel is tender. Fennel should be slightly carmelized.
  4. Add salt and pepper to taste.
  5. Serve with a squeeze of lemon or lime, if desired.

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