I love the pure simplicity of caramelized fennel. Fennel bulb, a fabulous crisp vegetable native to the Mediterranean, becomes beautifully golden with just a tiny amount of olive oil and salt. It’s an easy and gorgeous side dish.
For more on fennel, go to A Taste for Fennel and How to Cut Fennel
Ingredient Notes
Fennel, sea salt, olive oil — you really don’t need any other ingredients. With fennel’s innate sweetness, onions really aren’t needed. And to caramelize the fennel bulbs, things like sugar, syrup and vinegar aren’t necessary. You really just need a little technique.
For variation, additions that support or compliment fennel’s anise flavor are the way to go. I’ve included some simple variations in the recipe that add richness, pump up the anise flavor, and add visual interest.
Fennel
Fennel, since it keeps well in the refrigerator, is easy to have on hand for a last minute side dish.
At the market, look for a plump, smooth, firm bulb, ideally with fresh green feathery fronds. Whether large or small, seek out one that feels heavy for its size. Avoid lightweight, shriveled or badly bruised fennel bulbs.
Fennel by another name: You may find fresh domestic fennel labeled as anise in some US grocery stores. Anise is actually a misnomer, although fennel has the aroma of anise, and is all in the family. Whatever it’s called in the market, that big green bulb with fronds is what you’re after.
You may also want to check out Fennel vs Anise and How to Cut Fennel.
Heads up in the kitchen: The crisp plump crunchiness of fennel makes it irresistible to munch on! Odds are quite high of a large scale (possibly up to half) and often stealth disappearance of the fennel before you can get it to the pan (or does this just happen at my house?) Plan accordingly.
How to Make Caramelized Fennel
I find the reverse process of braising, then searing, to be the best method for cooking fennel. It brings out more of fennel’s natural sweetness, subtle anise flavor and beautiful color than roasting or grilling.
My favorite way to cook fennel:
- Braise (covered) to soften.
- Sear (uncovered) to caramelize.
- Let rest (covered) to let the flavors and color sweat or release from the pan so they coat the fennel beautifully when you stir and serve.
Tips for Perfectly Caramelized Fennel
This is a very easy side dish to make, but following a few tips can make all the difference.
- Start out low and slow in the first phase of cooking. Don’t let the fennel color. And make sure to keep the lid on, so that only its own natural juices will be needed to gently cook the fennel.
- No need to stir or flip while cooking — in fact, leave it alone! Until it’s nicely golden brown (or burning, of course), step away from the spatula!
Now you have the 2 simple keys to obtaining beautifully caramelized fennel.
Recommended Tools
- Stainless Steel Pan – Use as small a pan as you can so the fennel slices fit nice and snug (to prevent the pan from scorching). I use an 8½ inch (21.5cm) diameter skillet for one big fennel bulb that serves two.
- Tongs – It’s very nice to have tongs here. (My absolute favorite tongs are the Messermeister Locking 12″ tongs. They have the perfect level of springiness, making them very comfortable to use. I’ve used them for many years and have a collection of three pairs now.)
Serving Tip
It is rare that I find the color of the serving plate important enough to mention, but it is something I pay attention to with fennel. Its subtly beautiful, almost white green color can look washed out on white plates, making it look less appetizing. A darker dish is in order to complement its beauty. Medium to darker grays (see photos), blues, and earth colors make a beautiful and appetizing backdrop.
What to Serve with Caramelized Fennel
- Caramelized fennel is one of our favorites side dishes to eat with seafood. If fish is on the table, there is a high chance that caramelized fennel is too.
- Other great pairings with caramelized fennel include chicken, pork, lamb and steak.
- Among vegetables, carrots or mushrooms go particularly well.
- For a sweetly satisfying, quick & light weeknight meal: Add carrots to caramelize with the fennel, sprinkle with fennel seeds, and serve with fragrant basmati rice.
I hope you enjoy this fennel side dish recipe as much as we do. Let me know what you serve it with!
Recipe for Caramelized Fennel
Ingredients
- 1 large bulb of fennel (labled as anise in some markets)
- olive oil
- fine sea salt
Instructions
Prep:
- Trim off stems and base. If the feathery fronds are in good shape, roughly chop and reserve to use for garnish. You can either peel the outer layer with a peeler or paring knife; or if too bruised, remove the outer layer completely.
- Halve the bulb, cutting from the base through the top, then set the halves face down and cut each half lengthwise into 3 or 4 strips, around 3/4" (2cm) thick.
Braise:
- Place a stainless steel skillet, just big enough to accommodate all the slices in one crowded layer, over medium heat. Add just enough olive oil to barely coat the pan. Sprinkle a dash of salt over the oil, add the fennel slices, then sprinkle with more salt. With tongs or your hands, rub the fennel slices in the oil, then flip them over so that both sides are lightly covered in oil.
- Lower the heat to low, cover with a lid, and let cook undisturbed for around 5 minutes. You want the fennel to release its own juices to cook in, and cook without browning, until softer yet still firm. Don't overcook, or they will be hard to serve without falling apart.
Caramelize:
- Uncover the pan, increase the heat to medium-high and without stirring, let cook around 5 minutes more, until the bottom of the pan surrounding each slice of fennel has turned golden brown. Do not let your eyes off it. If needed, rotate the pan so it sits on different hotspots of the burner to even out the caramelization. Adjust the heat if too high. The bottoms should become deeply golden. Don’t worry that the top of the fennel isn’t getting caramelized. You don’t need to flip it (unless you need to keep a slice from burning).
- Cover with a lid, and immediately take off the heat. Let the fennel sweat in this sauna, untouched, for about 5 minutes before opening the lid.
- Uncover and immediately stir the fennel wedges with a wooden spoon to coat them in the beautiful caramelized glaze that has released from the bottom of the pan.
- To serve, garnish with the chopped fennel fronds.
- Reheating: Caramelized fennel reheats well. The best way is in the oven at around 350°F (180°C).
Variations
- Fennel seeds – Sprinkle a spoonful in the pan while cooking, or on top as garnish, for an extra touch of fennel flavor.
- Goat cheese, sheep’s ricotta salata (dry salted ricotta) or feta – Crumble or grate on top to serve.
- Grated Parmigiano Reggiano – This is great to sprinkle on top before reheating.
