Caramelized Fennel


  • 2 Large fennel bulbs
  • ¼ Cup olive oil
  • Kosher salt
  • Black pepper
  • ½ Lemon


Cut the top and bottom from the fennel bulbs and then remove tough root base and any bruised outer layers. Slice the bulbs in half and then remove the cores from the fennel. Cut the fennel lengthwise into 1/8 inch slices. Heat a large skillet or sauté pan over medium-high heat. When hot, add the olive oil and then the fennel slices. Spread the fennel out in the pan to encourage browning. Cook for 10-12 minutes, flipping the fennel slices every few minutes, until golden brown. Remove the fennel from the pan and drain off any excess oil. Season with salt, pepper and lemon juice, to taste.