Caramelized Fennel
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
-
Servings
4 serves
-
Calories
111 kcal
-
Course
Side Dish
Caramelized Fennel
Report
Caramelized Fennel is a delicious recipe that pairs well with many dishes. It's a bit sweet with a slight licorice taste. Serve it as a side dish to a main meal or use it to enhance any weeknight meal.
Share:
Ingredients
- 2 fennel bulbs
- 1 red onion
- 2 tablespoons olive oil extra virgin
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
Add to Shopping List
Instructions
- Prepare your fennel by trimming the bulb's top and bottom, removing the tough outer layer, and slicing thinly. You may want to remove the core; however, I don't bother. Peel your onion and slice thinly as well.
- Heat a large cast-iron skillet or pan over medium-high heat. Add the olive oil, followed by the fennel slices and onions. Stir well to combine and allow the vegetables to brown.
- Adjust the heat to low and allow the fennel and onions to cook slowly for 30-40 minutes. (Add the sugar at this stage if using). Stir them every five minutes until they become golden brown. If you find the mixture is becoming dry, try adding a few tablespoons of water.
- In the last five minutes of cooking, add the vinegar, salt and pepper and toss through the fennel mixture. Serve warm or at room temperature.
Notes
- Make sure you use fresh fennel bulbs.
- Cook the fennel slowly at low heat so that it cooks evenly without burning.
- Use a large skillet to ensure even browning.
Nutrition Information
Show Details
Serving
1serve
Calories
111kcal
(6%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
7g
(11%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1serve | |
| Calories | 111kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
