Recipe by Bergy
Fennel is a delightful veggie tasting like licorice. If you use this over pasta you may want to thin it a bit with a bit of the pasta water. It is equally lovely as a side dish
Top Review by HeatherFeather
This was a delightful recipe. I did as the recipe poster suggested and added just a splash of the pasta water to thin it a bit so it would make a nice sauce. I served this over potato gnocchi, which it complemented nicely. I think next time I will opt for the tarragon vinegar instead of the balsamic vinegar - I felt the balsamic tasted just a little too pronounced in this. But it was still a very good recipe - worthy of a place on a restaurant menu. I grated fresh Paremsan cheese over the top and drizzled with a smidge of truffle oil as a garnish. If you are a fennel lover, you will enjoy this dish very much.
- 1⁄4 cup virgin olive oil
- 1 cup onion, chopped
- 2 tablespoons garlic, fresh minced
- 1 1⁄2 lbs fennel, trimmed and thinly sliced
- 1⁄2 cup chicken broth (or vegetable broth or white wine)
- salt & pepper
- 1 tablespoon fresh marjoram, use oregano if you prefer it (substitute with 1 tsp dried)
- 1 tablespoon balsamic vinegar (tarragon vinegar is good too)
Directions See How It's Made
- To prepare the fennel trim the feathery leaves and the ouside hollow stalks (chop the fronds for garnish or dry for seasoning).
- You are now left with the fennel bulb.
- Next trim off the hard bottom and cut a thin slice off one side of the fennel.
- Lay it on the flat side and cut into thin slices.
- Pour the oil in a skillet that has a lid.
- Over medium heat saute the onion and cook until translucent about 5 minutes.
- Add the garlic and fennel cook stirring occasionally for about 5 minutes.
- Add liquid, (not the vinegar) salt& pepper, cover and cook over medium low heat until the fennel is just tender.
- About 10 minutes.
- If the mixture is quite wet cook longer with the lid removed.
- Stir in the herb& vinegar and adjust seasoning.
- Serve over pasta or as a side vegetable dish.