A classic Mediterranean dish in which fennel turns tender and caramelized, scented with orange and olive oil.
Ingredients
- 2 pieces fennel bulbs
- 1 piece untreated orange
- 3 tbsp extra-virgin olive oil
- 1 clove garlic clove
- 2 sprigs fresh thyme
- to taste fine salt
- to taste ground black pepper
- a few fennel fronds (reserved from the bulb)
Method
- Prepare the fennel: cut off the stalks and fronds (reserve the fronds for garnish). Remove the tough base. Cut each bulb lengthwise into wedges, keeping the core intact so they hold together (about 2-3 cm thick).
- In a large bowl, mix the olive oil, orange juice and zest, finely sliced garlic, picked thyme leaves, salt, and pepper. Add the fennel wedges and toss to coat well.
- Heat a large sauté pan over medium-high heat with a drizzle of olive oil. Arrange the fennel wedges cut-side down in a single layer (do not overcrowd the pan). Pour the remaining marinade over them.
- Cook for 15 to 20 minutes, turning halfway through, until the fennel is tender (easily pierced with a knife) and the cut sides are well browned and caramelized. If needed, add a little water to keep it from sticking.
- Off the heat, scatter over the reserved fennel fronds and add another drizzle of olive oil if desired. Serve hot or at room temperature.
Nutrition
Per serving
- Energy
- 257.6 kcal
- Protein
- 1.97 g
- Carbohydrate
- 14.23 g
- Fat
- 23.09 g
- Fibre
- 5.71 g
- Calcium
- 91.12 mg
- Iron
- 1.16 mg
- Magnesium
- 24.61 mg