If you’re in a hurry and looking for a side dish to prepare on a budget, try the sautéed fennel with Taggiasca olives.
Easy and quick to make, economical, wholesome, tasty, and even light! I couldn’t recommend it more!
Fennel is a vegetable that I love a lot and it is always in my fridge. It lends itself to countless recipes, is great for our health and prepared this way it is really tasty.
From fall to spring, it’s abundantly available, but I must say that even in summer I can buy fennel without any problems.
So we can have fun preparing many delicious dishes with this friend of our well-being.
Fennel is highly diuretic because it contains lots of water, fiber, and essential oils. Furthermore, it’s rich in calcium, phosphorus, potassium, vitamin C, A, and B, making it a true ally for us.
Except in very rare occasions, I never skip a side dish, neither at lunch nor at dinner. I always like to accompany my meals with a nice plate of vegetables, preferably in season.
In this way, I bring balanced dishes to the table that allow me to have the right intake of carbohydrates, proteins, and vegetables daily.
Speaking of curious things! Did you know that fennel is both male and female?! Yes, indeed!
The female fennel is elongated in shape while the male one is rounder. The so-called male fennel is more often eaten raw because it is less fibrous and meatier, while the female is preferred cooked.
And did you know that one of the properties of fennel is that it is low-calorie? 100 g contains only 9 kcal, a great reason to eat it abundantly!
If, like me, you love fennel, also try this colorful and tasty Fennel Salad with Oranges and Smoked Salmon. Also excellent gratinated Mediterranean-style, in the air fryer or in the oven.
But now, without further ado, let’s go to the kitchen and prepare sautéed fennel!
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, All seasons
Ingredients
- 1 fennel (medium-small)
- 0.88 oz Taggiasca olives (or green or black, pitted)
- 1 tbsp olive oil
- 1 glass water (approximately)
- to taste salt
- black pepper (if desired)
- 1 clove garlic
Tools
- Cutting Board
- Knife
- Pan
- Ladle
Steps
Making this recipe is really simple. You only need to think about cleaning the fennel and then cooking it!
The quantities reported are for one person, but you can double them according to your needs.
Clean the fennel, removing the outer leaves if damaged. Slice it and then wash it under running water.
Better yet, soak it for about ten minutes in a bowl with water and a teaspoon of baking soda to remove any impurities.
Remember, after washing them thoroughly, do not throw away the fennel scraps as you can use them to make a good broth.
Next, take a fairly large pan and pour in a swirl of oil. Add a garlic clove, if you like, and place the fennel slices in.
Let it cook for a couple of minutes on medium heat to slightly brown them.
Then, add half a glass of water, a pinch of salt, pepper, cover with the lid, and let it cook for about ten minutes.
If you notice that the water has evaporated too much, add a little more, but not too much. Also, add a bit of frond to enhance the flavor.
The cooking time can vary. If the slices were too thick, it will naturally take a few more minutes to cook them.
If you like a very soft texture, let it cook for about 15-20 minutes, always with the lid on to speed up the process.
Check the cooking by piercing the slices with the prongs of a fork, and when it has reached the consistency you like best, you can plate it.
Add the Taggiasca olives, a drizzle of raw olive oil, another pinch of pepper, and the sautéed fennel is ready!
Your quick, economical, tasty, and wholesome side dish can go to the table to be finally enjoyed!
Pair it with meat, fish, or other vegetable main dishes, or serve it after a first course.
Soon, I’ll show you how to use a side dish like this to create a complete dish for just a few dollars.
I hope I’ve made you want to try this recipe!
Let me know in the comments but especially come back to visit me so you won’t miss future updates!
FAQ (Questions and Answers)
Can I make this side dish in an air fryer?
Yes, but you’ll need to use a container to place inside the basket, where you’ll add a bit of water and the fennel, allowing for a cooking process that makes them soft and not dry.
Why does fennel sometimes turn dark in color?
It probably darkens because after washing and slicing, you leave it exposed to the air for too long. You can try to reduce or completely avoid this by soaking it in water with lemon juice.
How long can I store fennel in the fridge?
Once purchased, fennel can stay in the fridge before being washed and sliced, for up to ten days. Once it’s cut, however, it has a short life, lasting only a few days (about three to four). For proper storage, once washed and sliced into wedges or slices, they should be placed in the refrigerator tightly sealed. Alternatively, they can be placed in the freezer for longer preservation. For example, placed in a container with a hermetic lid, they can last up to 4-5 months in the freezer.
