Not so long ago, I didn’t really know what to do with fennel. The strong licorice type smell really turned me off. However I hate to let anything from my co-op basket go to waste and am always up for a challenge so I’ve been cooking up fennel in many meals over the last few months. Tonight I wanted to switch it up and make fennel the star in a side dish. I also had some great goat cheese from the farmer’s market so I combined them in this quick and delicious dish.
- 1 fennel bulbs
- 3 T butter
- Dash of crushed red pepper
- Goat cheese
- Prepare the fennel by cutting off the leafy fronds. Slice a little off the root end (you will want to keep some of this to keep your slices together). Cut the bulb lengthwise into thin slices.
- Melt the butter in a large skillet. Add a layer of fennel and season with some crushed red pepper, salt and pepper, to taste. You don’t want to crowd your pan, so you will probably need to do this in batches.
- Allow your fennel to cook until it starts to turn golden then carefully flip. Allow it to cook on this side until golden then move to a serving plate.
- Once all of your fennel has been cooked, plop (that is totally a cooking term, right?) some goat cheese onto the warm fennel. Garnish with some fronds.