Pan-fried fennel in sweet-and-sour is a simple and delicious side dish. Today I want to tell you about a Recipe with fennel that has been appearing very often in my kitchen lately. They are incredibly easy to prepare in many different and equally tasty ways, just like today’s recipe. I cooked the pan-fried fennel adding some raisins. The result was very tender fennel with a wonderful sweet-and-sour flavor, perfect to accompany all your dishes. A simple and quick side dish to prepare that pairs well with many meals. And you have no more excuses not to eat fennel, even though they’re also great raw, thinly sliced in a salad, perhaps adding segments of peeled oranges and black olives, just as my grandfather used to make them. So let’s head to the kitchen and prepare some delicious pan-cooked fennel together!
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 56.47 (Kcal)
- Carbohydrates 7.76 (g) of which sugars 6.09 (g)
- Proteins 1.16 (g)
- Fat 2.38 (g) of which saturated 0.34 (g)of which unsaturated 0.01 (g)
- Fibers 1.99 (g)
- Sodium 100.83 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for pan-cooked fennel
- 2 fennel bulbs (about 1.1 lb)
- to taste extra virgin olive oil
- 1/4 cup raisins
- 1 tbsp granulated sugar
- 4 tbsp vinegar
- to taste salt
- 2 pinches pepper
How to prepare pan-fried fennel in sweet-and-sour
Clean the fennel by removing the outer leaves, the stalks and the tougher base. Rinse them under running water and then slice them very thinly. Pour 3-4 tablespoons of extra virgin olive oil into a pan. Add the fennel.
Let them brown over medium heat for 3-4 minutes, turning them with a wooden spoon. Add a pinch of salt and the raisins. Lower the heat and cover the pan with a lid. Let cook over low heat for 10 minutes, stirring often with a wooden spoon.
The water contained in the fennel will be enough to cook them and make them very tender. Add the vinegar, the sugar and 2 pinches of pepper. Mix and let them absorb the flavors for a few more minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can replace white sugar with brown sugar
For a more flavorful dish you can add pine nuts and/or anchovy fillets in oil
If you have leftover fennel, store it in a refrigerator container for 1-2 days
Also don’t miss the recipe for Fennel cutlets
