fennel cooked in Extra Virgin Olive Oil
Why This Recipe Stands Out
A perfect side to your grilled meats this summer. The sweet savory flavor beautifully complements charred meats.
Cook Time: 2 hours
Serves: 6
Ingredients
· 3 fennel bulbs, cut lengthwise into ½-inch slabs (do not core)
· 3 cloves garlic, lightly crushed
· 3 strips lemon zest (2-inch pieces)
· 1 tsp caraway seeds
· 1 tsp fennel seeds
· 3 cups Extra Virgin Olive Oil
· Salt, to taste
For Serving
· Fennel fronds
· Lemon wedges
Instructions
1. Preheat oven to 300°F (150°C).
2. Arrange half of the fennel slabs cut-side down in a Dutch oven. Sprinkle with a pinch of salt. Repeat with remaining fennel.
3. Scatter garlic, lemon zest, caraway seeds, and fennel seeds over the fennel.
4. Pour in the Extra Virgin Olive Oil. The fennel may not be fully submerged — this is fine, as it will shrink during cooking.
5. Cover and cook for about 2 hours, until the fennel is very tender and easily pierced with a knife.
6. Transfer fennel to a platter, brushing off excess seeds or zest. Drizzle with some of the infused oil and garnish with fennel fronds and lemon wedges before serving.