The Grilled Fennel on the Grill Pan are not only delicious but also very easy and quick to prepare, making them truly suitable for everyone. A simple yet very pleasant dish that everyone always enjoys and is also great for presentation. Purifying and digestive, fennel should never be absent from our tables. Also rich in antioxidants, minerals, and vitamins, we should eat plenty of it, cooked or raw, throughout its season which starts in fall and ends in spring. Moreover, it contains only 9 calories per 100 grams. An important tip I want to give you is to never throw away the fennel scraps, as they are excellent for creating other recipes like Baked Gratinated Fennel Scraps. It’s a very good zero-waste recipe, very useful for home savings.
If like me, you love this vegetable, then you must try the following recipes:
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.76 lbs fennel
- 2 tbsps extra virgin olive oil
- 1 tbsp desalted capers
- 1 tbsp white wine vinegar
- to taste salt
- 2 cloves garlic
- to taste parsley
Tools
- 1 Grill pan
- 1 Knife
- 1 Cutting board
- 1 Small bowl
Preparation
Chop the garlic, previously desalted capers, and parsley coarsely with a sharp knife, and put them in a small bowl.
Dress them with extra virgin olive oil, white wine vinegar, and mix well. Add salt if necessary, but only after tasting them because remember that the capers are desalted. If we use those in brine, we might need some.
Cut the top part of the fennel, but do not throw it away because we can use it for other recipes (for example, it is excellent in minestrone). Slice it but no thicker than 1/2 inch, otherwise it will take a long time to cook and there is a risk of burning them. As you go, soak the slices in a bowl of water, then rinse them under running water.
Dry them and place them to grill over high heat on a preheated grill pan. Keeping the same flame, turn the slices from time to time to check their cooking. When they are ready, it will take about 10 minutes, place them on a platter and dress them with the dressing we had already prepared.
Serve our Grilled Fennel on the Grill Pan, after letting them rest for 5 minutes, so they can absorb the flavors a little
Tips and Storage
You can store the grilled fennel in the refrigerator for at least two days, but remember to put them in an airtight container.
I recommend using glass or ceramic ones because plastic ones over time continue to release toxic substances, which are absorbed by the foods that come in contact with them.
If you don’t like the dressing I thought of for this recipe, feel free to organize with whatever you like best, because everything goes well with fennel.
