Pan-Fried Fennel, oh how I adore it! After courgettes (zucchini) and pumpkin, it undoubtedly deserves third place among my favorite vegetables. Fennel is a light, low-calorie vegetable that’s perfect for eating raw in salads. However, in my opinion, it truly shines when cooked. This versatile vegetable lends itself to numerous preparations, but today I’m sharing a simple pan-fried version that’s sure to impress.
Ingredients :
- 500 g (about 1 lb) fennel bulbs (2 medium-sized)
- 200 g (7 oz) cherry tomatoes
- 70 g (2.5 oz) pitted black olives
- 20 ml (1.5 tablespoons) extra virgin olive oil
- 1 garlic clove
- 1 sprig of fresh parsley
- Salt, to taste
How to make Pan-Fried Fennel:
- Clean the fennels by removing the stalks, the tougher base and the outermost part.
- Cut them first in half and then into slices that are not too thin. Place the fennel slices in a colander and rinse under running water. Allow it to drain.
- Pour 3-4 tablespoons of evo oil, a clove of garlic and the fennel into a pan.
- Let the fennel cook over medium heat for 7-8 minutes, turning it often with a wooden spoon.
- Adjust the salt and add the cherry tomatoes in small pieces and the olives in rounds to the pan.
- Add 3-4 tablespoons of water, stir and cover the pan with a lid. Lower the heat and let the fennels cook for 16 to 18 minutes, turning them occasionally.
- Test the fennels for doneness by poking them with a fork. When cooked, remove the garlic clove and add chopped parsley.
Bon Appétit!
