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Feb 19, 2011 at 07:43PM vs Feb 19, 2011 at 10:35PM
Ottolenghi Caramelized Fennel with Goat's Cheese
appetizers dinner vegetables vegetarian
- 4 small fennel bulbs - 2 tbsp unsalted butter - 3 tbsp olive oil - 1 1/2 - 2 Tbsp unsalted butter - 3 Tbsp olive oil - 1 1/2 - 2 Tbsp sugar, depending on your sweet tooth - 1 tsp fennel seeds - 1 small garlic clove, crushed or diced - 1 tsp dried dill or 50 g fresh - grated zest of one lemon - coarse sea salt and black pepper - goat cheese Start by preparing the fennel bulbs. First, cut off the leafy fronds, keeping a bit aside for the garnish. Next, slice off the end of the root and remove the tough outer layers, making sure the base still holds everything together. Cut each bulb lengthwise into 1/2 in. thick slices. Melt butter and olive oil in a large frying pan over high heat. When the butter starts to foam, add a layer of sliced fennel. Do not overcrowd the pan and don't turn the fennel over or stir it around in the pan until one side has become light golden, which will take off the leafy fronds and keep them for the garnish. Next, slice off the end of the root and remove the tough outer layers, making sure the base still holds everything together. Cut each bulb lengthwise into 1/2 in. thick slices. Melt butter and olive oil in a large frying pan over high heat. When the butter starts to foam, add a layer of sliced fennel. Do not overcrowd the pan and don't turn the fennel over or stir it around in the pan until one side has become light golden, which will take a few minutes. Using tongs, turn the slices over and cook for another few minutes. Remove from the pan, add a bit more olive oil and butter if needed and repeat the process with the remaining raw fennel. Once all the fennel is done and removed from the pan, add the sugar, fennel seeds, and plenty of salt and pepper to the pan. Fry for 30 seconds, until sugar is dissolved into a thick sauce, then return all the fennel to the pan and caramelize them gently for a few more minutes. Once the fennel is caramelized, coated with sauce and tender, turn off the heat and add the garlic. Stir again to incorporate it. To serve, toss the fennel in a bowl with the dill and lemon zest. Taste and adjust seasoning. If needed, cut into slightly smaller pieces, then arrange on a serving plate, or serve on toast as an appetizer. Dot with spoonfuls of goat's cheese and garnish with fennel fronds.