Ottolenghi Caramelized Fennel with Goat's Cheese
This recipe is absolutely delicious, and very versatile. You could serve these as a vegetable side, or anywhere you’d eat caramelized onions - in salads, pasta dishes…
This makes enough for two as a side dish.
- 2-4 small fennel bulbs (Ottolenghi calls for 4, but I did it with 2 - it’s just a bit saucier)
- 2 Tbsp unsalted butter
- 3 Tbsp olive oil
- 1 1/2 - 2 Tbsp sugar, depending on your sweet tooth
- 1 tsp fennel seeds (I think you could substitute star anise if you don’t have fennel)
- 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 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, reduce the heat, then add the sugar, fennel seeds, and plenty of salt and pepper to the pan. Fry for 30 seconds, adding a little more oil or butter if needed, until the sugar is dissolved, then return all the fennel to the pan and caramelize them gently. Once the fennel is caramelized, coated with sauce and tender (say 5 minutes?), 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. Arrange on a serving plate, or serve on toast as an appetizer (you may want to cut them into slightly smaller pieces). Dot with spoonfuls of goat’s cheese and garnish with fennel fronds.
Source: Ottollenghi’s Plenty