Caramelized Fennel with Goat Cheese

For Christmas my pal, Taylor, bought me the Plenty cookbook and I have been obsessed ever since. This is one of the recipes from the book. If you love fennel or you bought some at a farmers market recently and don’t know what to do with it try this.

Ingredients:

• 4 small fennel bulbs

• 2 tbls unsalted butter

• 2 tbls EVOO

• 1/2 – 2 tsp sugar

• 1 tsp fennel seeds

• 1 small garlic clove, diced

• grated zest of one lemon

• 3/4 C chopped dill

• coarse sea salt and P to taste

• goat cheese

Directions:

1. Cut the leafy fronds off the main bulb of the fennel. keep a little for garnish later on. Slice off the end of the root and slice each bulb into 1/2″ thick slices.

2. Melt butter and olive oil in a large skillet over high heat.

3. When the butter starts to foam add a layer of fennel. Don’t overcrowd the pan and don’t turn it over or stir it around until one side has become light and golden brown.

4. Using tongs flip and cook the other side.

5. Remove from pan and cook the rest of the fennel.

6. Once all fennel is cooked, reduce the heat to low and add sugar, fennel seeds, S & P. If you need to add more butter and EVOO. Cook for 30 seconds.

7. Return the fennel to the pan and caramelize them gently. Coat with sauce and add garlic. Stir to just incorporate it gently.

8. Toss fennel in a bowl with lemon zest and dill.

9. Arrange on a plate and top with goat cheese.

These are fantastic little bites of heaven all on their own but they would also be great on a crostini.

#hors #veggies #sides #fennel