Pan-fried fennel is an extremely easy and economical side dish to make, especially in fall and winter when fennel is in season and therefore more readily available and affordable.
Pan-fried fennel is prepared in no time, and once in the pan, it cooks on its own without needing much attention, which is why I find it perfect to accompany my main dishes!
Like the gratin fennel, pan-fried fennel is truly flavorful, and I’m sure the whole family will love it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 3 fennel bulbs
- 1 clove garlic
- 1 leaf sage
- extra virgin olive oil
- salt
Steps
Wash the fennel bulbs, remove the tips, and slice them not too thinly.
Repeat the same process with all the fennel bulbs.
Heat a drizzle of oil in a pan, add the garlic clove and sage leaf.
Sauté gently.
When the oil is flavored, pour the fennel into the pan, stir, and cover with a lid.
Cook for about ten minutes on low heat, then stir the fennel and continue cooking for another 10 minutes until they are tender.
If you notice the fennel sticking to the pan, add a little water.
Salt to taste and serve hot.
STORAGE
You can store the pan-fried fennel in the refrigerator, in a sealed food container, for up to 2 days.
