Pan-fried fennel with soy sauce, an easy and quick side dish that is very tasty.
Ideal for enriching the holiday table, fennel is easy to find during this period and, for me, they are fresh and delicious.
Fennel is known for its aromatic properties, rich in vitamins A, B, and C, it also has digestive and purifying capabilities. Fennel consumed raw helps the body with its metabolism, also due to the high amount of water present inside.
Below you will find other recipes with fennel to use them both cooked and raw.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 fennel
- 2 tablespoons extra virgin olive oil
- 3 tablespoons soy sauce
- 1 pinch pepper
- Half onion
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Bowl
- 1 Colander
- 2 Spoons
Steps
To make Pan-Fried Fennel with Soy Sauce, first clean the fennel by removing the stalks and core.
You can use them in this soup with chia seeds.
Cut them first in half, then into wedges, and finally wash them, leaving them to drain in a bowl with a colander.
Heat the oil and add the onion cut into thin slices.
Let it soften and add the fennel pieces.
Cook for 5 minutes over medium-low heat, stirring often.
Then add the soy sauce and let it evaporate.
If you like your fennel crunchier, continue cooking for only 10 minutes.
If you want them softer, continue for 15 minutes, adding half a glass of water in the first 5 minutes, before adding the soy sauce.
At the end of cooking, you can add sesame seeds to make the recipe even more interesting.
This side dish is ideal served hot or warm and is perfect for accompanying meats.
