Pan Fried Fennel

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Pan Fried Fennel

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Quick easy and my favorite way to eat fennel. I learned this one from a friend in Italy who made bunches of this and we snacked on it with some good bread while drinking a lot of fantastic wine. This one great at room temp and also good on flat bread with a little tomato sauce.

Directions

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Pan Fried Fennel

On 15/04/2011 (Friday) at 5:56 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/44u9q54

Details

  • Prep Time:
    5 min
  • Cook Time:
    30 min
  • Ready Time:
    35 min

Servings

2 servings

Ingredients

  • one fennel bulb
  • one tablespoon unsalted butter
  • olive oil
  • kosher salt
  • handful chopped parsley
  • Parmesan cheese

Directions

Heat up a pan to medium low heat and add a good glug of olive oil and the butter. While that melts take off the top of your fennel bulb (save the fronds they are good in salads) and cut it into 8th making sure to leave the root on as this will hold it all together. Now lay in the pan making sure they dont touch each other and the flat surface of the fennel is flat agaist the bottom of the pan, season with kosher salt and cover. Check after about 10-15 min to see if the one side of the fennel is getting nicely caramelized, when it looks to be a good color turn it over and finish the other side same amount of time. It will take about 15 each side min to get good color and cook to a nice soft braise on the inside. When done take out, plate finish with some shaved Parmesan cheese and some fresh parsley.

You will never have fennel this good I promise.

Benny



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