Carmelized Fennel

Fennel grows abundantly in our organic garden. I love the fresh, crisp taste. Our grandkids like to chew on the stalks while we are walking up the hill back to the house. I usually chop it into salads. Last week I had soooo much of it, Alan and I had a hard time eating it all. I decided to cook it down in olive oil and butter, and the result was divine! Slow–cooked and incredibly sweet as it caramelizes. All those nutrients? A bonus!

  • 2 tablespoons olive oil
  • 2 tablespoons organic unsalted butter
  • 6 fennel bulbs, trimmed and thinly sliced
  • Salt and freshly ground black pepper


Place a large sautépan over medium — high heat. Add the olive oil and butter. When melted, add the sliced fennel and sauté for about 10 minutes, turning consistently for even browning. When brown on all sides, reduce heat to low, cover, and continue cooking for another 10 minutes, until tender when pierced with a fork. Season with salt and pepper.

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