sautéed / braised fennel


This is a wonderful alternative to boiling or steaming fennel bulbs. Caramelizing adds an extra layer of sweetness to this already delicious vegetable. Parboiling first is optional, but if you choose to parboil or steam them first like I did here, be sure to remove them from the heat before the bulbs soften too much or they'll go mushy in the frying pan, 5-8 minutes is enough.


This is what you need for 4 servings:

  • 4-8 large fennel bulbs olive oil
  • S&P
  • 2 cups Mornay sauce
Pic1: sautéed fennel



Pic2: parboil, chop
Pic3: stir-fry
Pic4: all done