Sauteed Fennel Recipe
Category: Side Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fennel bulbs | 900g |
| Extra virgin olive oil | 15g |
| Himalayan pink salt | to taste |
| Pink peppercorns | to taste |
| Marjoram | to taste |
| Thyme | to taste |
Instructions:
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Prepare the Fennel: Begin by thoroughly washing the fennel bulbs to remove any dirt or debris. After rinsing, trim off the base of the fennel stalks, cutting away the tough core. You can set aside the stalks for future use, such as flavoring a broth or soup.
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Slice the Fennel: Cut the fennel bulbs in half lengthwise. Once halved, slice each piece into wedges, ensuring that the fennel retains its structure during cooking.
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Heat the Oil: In a large skillet, heat the extra virgin olive oil over medium heat. Once the oil is hot, carefully add the fennel wedges to the pan.
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Season the Fennel: Sprinkle the fennel with Himalayan pink salt and pink peppercorns, adjusting to your taste preferences. Add marjoram and thyme to the pan, allowing the herbs to infuse their aromatic flavors into the fennel as it cooks.
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Cook the Fennel: Saute the fennel for about 10–12 minutes, occasionally stirring to ensure even cooking. The fennel should soften and develop a slight caramelization on the edges, enhancing its natural sweetness. Adjust the seasoning if necessary during the cooking process.
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Serve: Once the fennel is tender and beautifully golden, remove it from the pan and transfer it to a serving dish. Serve hot as a delicious side dish to complement any meal.
Enjoy your flavorful, aromatic sauteed fennel with the fragrant essence of marjoram and thyme! This simple yet elegant dish pairs wonderfully with grilled meats, roasted vegetables, or even as a light, healthy appetizer.
