Description
This dish is easy to prep and make. Even if the oven’s full, you get depth of flavour from cooking on the stove top in a bit of oil. The sugars in fennel caramelize beautifully and add a hint of sweetness balanced by the vinegar.
Scale
Ingredients
- 1 bulb fennel
- 1 tablespoon blood orange olive oil (or lemon olive oil or plain olive oil)
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar (or champagne, raspberry, or pear vinegar)
- 2 tablespoons chopped pistachios (or roasted almonds, pecans or walnuts)
- 1 tablespoon chopped fennel fronds (or fresh dill)
- salt and pepper
Instructions
- Wash the fennel before cutting into slivers about 1/2 inch wide. (You can sliver it more thinly if desired, but reduce the cooking time.) There’s no need to remove the core. If the outer skin looks scarred or banged up, remove the damage with a vegetable peeler. Set the fronds aside.
- Heat the oil a large, non-stick skillet over medium-high heat. Add the fennel and cook until it begins to soften but still has a bit of crunch, about 5 minutes.
- Stir in the honey and vinegar. Continue cooking, stirring occasionally, until the liquid has evaporated, about 3 minutes.
- Transfer to serving bowl. Sprinkles with pistachios and fennel fronds. Season with salt and pepper. Serve warm, or allow to cool.
Notes
This recipe is adapted from Ricardo’s website.