Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, February 7, 2017

Caramelized Fennel with Lemon and Orange

Fennel doesn’t get enough recognition (or love) in American cooking, as far as I’m concerned. Its anise overtones add sweet, licorice flavor to any dish—raw or cooked—and all by itself, it’s the perfect veggie for caramelizing. A little orange and lemon add a citrusy pop of flavor to finish it off.

Serves 2-3

  • 2 tbsp unsalted butter
  • 1 tbsp olive oli
  • 1 large fennel bulb, quartered, cored, and thinly sliced
  • sea salt
  • 1 tsp white sugar
  • 1 tsp fresh lemon juice
  • 1 tsp fresh orange juice
  • 1/4 tsp thinly sliced lemon zest
  • 1/4 tsp thinly sliced orange zest
  • 1/4 tsp chopped fresh rosemary
  • 1/4 tsp dried chile flakes

Sliced Fennel
Fruit, Herb, and Chile Flakes
  1. Heat a large skillet over medium-low heat and add the butter and oil, stirring gently to combine until the butter has melted.
  2. Add the fennel slices and season with salt. Cover and cook, stirring occasionally, until beginning to soften, 7-8 minutes. Stir in the sugar.
  3. Increase the heat to medium and continue cooking, uncovered, until the fennel is caramelized and dark brown in spots, 10-12 minutes. Add the lemon juice and orange juice, stirring to combine. (Taste for seasoning, adding a little more salt as needed.)

Fennel Beginning to Cook

Softened Fennel

Caramelized Fennel
Transfer the fennel to a serving bowl and sprinkle with lemon zest, orange zest, rosemary, and chile flakes. Serve right away.

Caramelized Fennel with Lemon and Orange

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