Fennel has a delicate anise flavor. I like to slice it very thinly and blanch before sautéing it until tender and sweet for a bright accompaniment to fish or chicken.

Sautéed Fennel

Category

Category name

Serves

2

Ingredients

  • I large fennel bulb, about 1 pound
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • Fine sea salt
  • Finely ground black pepper
  • ¼ cup kalamata olives, coarsely chopped

Method

  1. Cut the stalks and fronds from the fennel bulb. Save a few sprigs of the fronds for garnish and reserve the stalks for soup or stock.
  2. Cut the bulb in half. Preferably using a mandoline, slice the fennel very thinly.
  3. Bring a saucepan of salted water to a boil over high heat. Blanch the fennel slices for 2 minutes, and then drain.
  4. Heat the butter in a medium sauté pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the blanched fennel, salt, pepper and olives and cook, stirring, until the fennel is tender. Transfer to a serving bowl and garnish with the reserved fennel fronds.