Posts Tagged ‘pan fried fennel with balsamic vinegar’

Pan fried fennel + balsamic vinegar

Posted on: July 14th, 2010 by admin 10 Comments

We were always a bit lost when it came to using fennel, aside from in salad.  Until we happened across this recipe.  Incredibly simple, but oh so tasty.  This makes a wonderful side to tons of meals and you can serve it warm or cold.

Fennel is generally referred to as an aromatic herb.  Florence fennel or finocchio is the type with the swollen, bulb-like stem base that is used as a vegetable, it’s pretty available in most supermarkets.

  • 1 bulb fennel
  • 1 tsp olive oil + 1 tsp butter
  • 2 tsp balsamic vinegar
  • salt + pepper
  • parmesan cheese (optional)

Trim the fennel of stems and feathery leaves, reserving the leaves. Wash the root and trim as little as possible.  Cut the fennel into 1 cm slices from root to tip so that some of the slices remain intact, attached to the stem.  Blanch the fennel in boiling water for about 3 mins until just tender and then drain well.

Heat the oil and butter in a frying pan and add the fennel slices.  Fry on a medium heat for 5 or 6 minutes until beginning to colour. Lift slices onto a serving plate, leaving the fat in the pan.

While the pan is still hot, add the balsamic vinegar and allow to bubble briefly.  Add salt and pepper to the fennel and pour the pan juices over. Roughly chop the reserved fennel leaves (if you like the strong anise-like flavor) and scatter over before serving. If eating cold, a few fat shavings of parmesan are a delicious addition.

recipe adapted from Riverford Organic Foods.

Song for this recipe:

“Real desire,” Dan Auerbach Real