Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 20 minutes |
Description
Roasting fennel brings out its natural sweetness, especially when a little extra sugar is added! Paired with goat cheese, this recipe is a great way to switch up the weednight salad routine.
Ingredients
- 4 fennel bulbs
- 6 T olive oil
- 2 T sugar
- 1 garlic clove, crushed
- 5 oz goat cheese
- zest of 1 lemon
Instructions
Cut off the leefy fronds of each fennel bulb as well as some of the root and any other tough areas. Cut each lengthwise into 1/2 inch thick slices.
In a large frying pan, add the oil and a layer of fennel. Cook at medium until one side has turned golden brown, about 2 minutes. Flip and cook for an additional 2 minutes. Cook all remaining fennel, removing from the pan after browning. After all fennel has been cooked, add the sugar and salt and pepper and fry for 20 seconds. Return the fennel to the pan and caramelize for another 1 or 2 minutes.
To serve, toss the fennel in a bown with the garlic and arrange on a plate. Top with the cheese and garnish with fennel fronds.