When fennel cooks, the strong licorice or anise flavor tends to subside and, as it caramelizes, the fennel takes on a sweeter flavor. This is the perfect accompaniment to grilled fish or chicken.
2 tbsp/30 g butter
2 medium fennel bulbs, halved and thinly sliced
½ tsp sea salt
1 tbsp/15 ml balsamic vinegar
Heat butter in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until soft and beginning to brown, about 10 to 12 minutes. Sprinkle with salt, stir in vinegar and remove from heat.
Save the feathery fronds (tops of the fennel) and chop them up to add flavor to soups and salads.