Prized in Europe and Asia for its licorice-like flavor, fennel is a relative newcomer to American menus. Crunchy when raw, velvety when cooked, fennel makes a wonderful side dish or winter salad. And fennel seeds are those tasty morsels available on your way out of Indian restaurants: they’re refreshing to the breath and calming to the tummy!
2 large fennel bulbs
1/4 cup olive oil
Salt and pepper
Trim stalks from fennel bulbs, and remove any tough outer bulb layers. Cut bulbs in half vertically, then cut each of the halves into 1/8 inch thick slices.
Heat a large saute pan over medium heat and add the olive oil. When oil is hot, add the sliced fennel. Cook, tossing occasionally, for 8-10 minutes until the fennel is caramelized and tender. Season to taste with salt and pepper. Drain any excess oil and serve. Serve as a side with fish or poultry, or spread over a pre-made pizza crust and top with grated cheese.