Last weekend was a clean the refrigerator out day and I had some leftover ingredients that I needed to use. I had a couple Fennel bulbs left over and found a recipe for these in my Plenty cookbook. Not only were these really good, I did some research and Fennel is quiet good for you. It doesn’t have loads of vitamins but does have an interesting collection of phytonutrients and antioxidants. Basically, they are great for inflammation.
I used a griddle for these, but will probably try them again in the near future in a flat cast iron pan. Either way works but I’m guessing you can get more caramelizing if you use a flat pan. Either way, the real magic happens on the second round when you re-grill these with the sugar and seeds. I would get a little aggressive with the caramelizing as the fennel can be a little tough if you undercook them. You can help this by not slicing the fennel bulbs too thick.
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Ingredients
- 3 Fennel bulbs, sliced
- 3-4 tbsp High Heat Oil
- 2 tbsp Sugar
- 1 tsp Fennel Seeds
- Sea Salt
- 1 Garlic Clove, Crushed
- 3/4 cup Dill, Chopped
- Goat Cheese as a topping when serving
- 1 Zest from one lemon
Ingredients
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Instructions
- Preheat your pan on medium high and slice the fennel into thin slices
- Add some oil to you pan and cook each fennel slice 2-3 minutes on each side and then remove.
- Tossed the grilled fennel slices with the sugar, fennel seeds, and salt & pepper.
- Re-grill these for 1-2 minutes a side
- Once they are all done, toss the fennel with the garlic and dill. Serve with goat cheese if desired.
