Adapted from Alice Waters’ Chez Panisse Vegetables, this simple recipe brings out fennel’s sweet, anise-y flavor.
Ingredients
- 3 large or 3 medium fennel bulbs
- ¼ cup olive oil
- Salt and freshly ground black pepper
Instructions
Serves 4
Cut top and bottom from fennel bulbs. Slice fennel lengthwise into 1/8-inch slices. Heat a large skillet over medium-high heat. Add olive oil and fennel slices, spreading the fennel out in one layer (You may need to do this in batches). Flip slices until golden, about 10-12 minutes. Remove from pan and drain excess oil. Season with salt and pepper and serve immediately.
