This dish makes a fragrant winter/spring side. Finding fennel at the farmers market his weekend made me so happy! I especially like fennel with lamb and since it’s a Sheep year incorporating lots of lamb into your diet will enhance the Sheep qualities in your life. Fennel can be cooked quite well, but I like it to remain a bit crisp when I make it. We always have tangerines for a few weeks after the lunar new year and this is a great way to use them. Double the recipe for leftovers as it is delicious the next day as well.
- 1 large fennel bulb
- 1 tsp fennel seeds
- 1 small garlic clove, crushed or diced
- I tsp black pepper
- coarse sea salt
- juice of one tangerine (or two if they are really small)
- olive oil to drizzle
1- Start by preparing the fennel bulbs. First, cut off the leafy fronds, keeping a bit aside for the garnish. Next, slice off the end of the root and remove the tough outer layers, making sure the base still holds everything together. Cut each bulb lengthwise into 1/2 in. thick slices.
2- Heat a large frying pan over high heat. Add a layer of sliced fennel. Do not overcrowd the pan and don’t turn the fennel over or stir it around in the pan until one side has becomes seared, which will take a few minutes. Using tongs, turn the slices over and cook for another few minutes. Remove from the pan and plate.
3- Once all the fennel is done and removed from the pan, reduce the heat, and fennel seeds, salt, pepper and garlic to the pan. Roast in the pan until fragrant.
4- Add the tangerine juice and stir. Remove from the heat and pour over the fennel. Drizzle with plenty of olive oil and some fennel fronds.