Easy Sautéed Fennel

Recipe courtesy of Delilah’s Farm

INGREDIENTS
1 fennel bulb
1–2 tablespoons finely diced onion or shallot
1/4 cup garlic scapes, cut into 1-inch strips; or 1 clove garlic, very thinly sliced or finely chopped
1-1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon balsamic or red wine vinegar (optional)

PREPARATION

  • Trim the fennel and peel off any bruised outer leaves.
  • Slice fennel crosswise into 1/4 inch slices, and reserve some of the fronds for garnish.
  • Heat olive oil in a sauté pan. Add fennel and sauté over medium heat until beginning to caramelize, about 5 minutes, stirring frequently.
  • Add onion, garlic, salt, and pepper and continue cooking for 1 minute, stirring frequently.
  • Stir in vinegar (if using) and cook for 1 more minute.
  • Top with about 1 tablespoon chopped fennel fronds.

Serves 2. Prep time, 15 minutes; cook time, 8–10 minutes.

Cook’s note: Serve as a side dish, or toss with pasta or any cooked grains.

Share this post

Magazine Search

Recent Recipes articles:

February 24, 2015
January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014

More recent articles:

One exercise can condition from head to toe
February 25, 2015
Food:
"Please, sir—I want some more!"
February 25, 2015
From bats and bees to soil and hedgerows, The FruitGuys Community Fund Class of 2014 reports on its projects
February 24, 2015
Sitting on the job: a bad idea?
February 24, 2015
What your favorite workplace movie says about your working style
February 24, 2015
Food:
February 24, 2015
2014 GoodWorks annual report
January 27, 2015
Food:
Operating instructions for America's favorite fruit
January 27, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.