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Sautéed Fennel With Fennel Fronds
Sautéed Fennel With Fennel Fronds
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
"Enjoy the versatility of fennel in this flavorful side dish using the bulb, stalk, and fronds."
Ingredients:
  • 2 large fennel bulbs with stalk and fronds attached (about 1 1/2 pounds)
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 clove garlic, minced
  • 1 3/4 cups white wine, like Pinot Grigio
  • Juice from 1 lemon (about 2 tablespoons)
  • 2 tablespoons drained capers
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces
Instructions:
  • Prepare the fennel by cutting off the stalk and fronds and removing any visible dirt with a damp paper towel. Peel off tough outer layers, keeping the root intact. Slice the bulb into 4 wedges. Finely chop the fronds and thinly slice the stalks, keeping each part separate for later use in the sauce and as a garnish.
  • Achieve a golden caramelization on the fennel bulbs by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the fennel bulbs in the skillet, cut side down, and allow them to cook undisturbed until golden brown for 2 to 3 minutes. Flip the fennel and continue cooking undisturbed until golden brown for 1 to 2 minutes. Remove the fennel from the skillet and set it aside on a plate.
  • Sauté the fennel stalks: In the same skillet, add the remaining 1 tablespoon of olive oil, sliced fennel stalks, salt, and a few grinds of black pepper. Cook until softened and slightly caramelized, stirring occasionally for 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Prepare the sauce by pouring in the wine, lemon juice, capers, and a sprinkle of black pepper. Bring the mixture to a boil and simmer until slightly thickened, about 2 to 3 minutes. Lower the heat. Place the fennel bulbs back in the skillet with the outer layer facing down to ensure even cooking.
  • Simmer the fennel: Cover and cook in the skillet for 7 to 8 minutes without stirring. Flip the fennel bulbs and cook for another 7 to 8 minutes. Finally, flip the fennel once more to the unsauced side and cook until a paring knife easily pierces through the center, for another 7 to 8 minutes.
  • Plate the fennel bulbs, then crank up the heat to medium. Melt the butter by stirring for about 1 minute. Keep cooking the sauce until it reduces by half and thickens, 4 to 5 minutes.
  • Presentation: Drizzle the sauce over a serving plate. Arrange the fennel bulbs on top and sprinkle with the chopped fennel fronds. Serve immediately. Enjoy the dish? Share your feedback with us!

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