Per Serving: $0.95
How many bulbs of fennel can one person eat? When I got fennel in my CSA box for the first time, I didn’t even recognize it. After asking lots of people, and then scrambling to figure out how to use it in regular everyday cuisine, I finally discovered caramelized fennel. A delicious, sweet and savory side or topping that goes well with fish, vegetables, meat and even pizza!
I wasn’t really into just posting about the caramelized fennel, especially because I always ate it before photographing it, so I had to wait until I used it in a more substantial dish. Combined with garlic, asparagus, and balsamic vinegar, I’ve found the perfect way to actually eat fennel!
This is definitely a little pricier option for a side dish, but if you use this to bulk up your pasta, it can be stretched even further. You could also substitute a cheaper vegetable such as broccoli or cauliflower for the asparagus. It’s very flavorful and even great topped with a little grated parmesan.Print
- 1 Tablespoon coconut or olive oil
- 1 bulb fennel, thinly sliced
- 1 clove garlic, minced
- 1 bunch asparagus
- 2 Tablespoons balsamic vinegar
- salt and pepper to taste
- Bring pan to medium-high heat.
- Meanwhile, cut the top and bottom off of the fennel bulb, chop in half, and remove the core. Thinly slice the fennel. (Mandolin is great here.)
- Add the oil to the pan and wait about 30 seconds, then add the fennel. Spread it out and brown it, stirring occasionally, for about 15-18 minutes.
- When the fennel is nicely browned, add the garlic and the asparagus, and saute until the asparagus is bright green but still crisp, about 3 minutes. Add balsamic and season with salt and pepper to taste, stirring and cooking for about 30 seconds more.
- Category: Side Dish