Caramelized Fennel
- 2 medium fennel bulbs, leafy tops trimmed and discarded (or saved for another use)
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- 1 tablespoon balsamic vinegar
- 1 ounce (about ⅓ cup) grated Parmesan cheese
Instructions:
You probably didn’t eat much fennel as a kid, but its versatility and unique flavor have made it a regular player on the menus of fine restaurants everywhere. Save the feathery fronds and chop them up as you would dill to add flavor to soups, pasta, or salads.
- Halve fennel bulbs, remove core, and thinly slice. Heat olive oil in a large skillet over medium heat. When oil is hot but not smoking, add fennel and cook, stirring occasionally, until soft and beginning to brown, about 30 minutes.
- Sprinkle with salt, stir in vinegar, and remove from heat.
- Serve topped with grated Parmesan