Caramelized Fennel
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
53
Spice
40
Sweetness
58
Sourness
34
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Cut white bulb off bottom of each fennel bulb, reserving green tops for other purposes, if desired
2
Quarter each fennel bulb and remove core
3
Thinly slice each bulb across the grain
4
Melt coconut oil in a cast iron skillet over high heat; saute fennel until lightly browned, 3 to 5 minutes
5
Season fennel with salt
6
Pour 1 to 2 tablespoons wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon
7
Reduce heat to low and simmer, adding remaining wine and water as needed, until fennel is golden brown and tender, about 40 minutes
8
Remove skillet from heat and toss fennel with balsamic vinegar