Pan-Fried Fennel
When pan-fried, fennel has a gorgeous caramelized crust, it’s normally intense anise flavor becomes sweet and mellow. Combined with sweet caramelized onions and baby potatoes that have a crisp exterior and light and fluffy soft center, these Pan-Fried Fennel and Potatoes are an amazing side item perfect with any number of entrees.
I would be so happy if you followed me on Pinterest!Follow @SipsNibblesBites
Servings: 4
Calories: 139kcal
Ingredients
- 2 Bulbs Fennel Quartered
- 1/2 Purple Onion Quartered
- 1 Cup Red Potatoes Quartered
- 1/4 Cup Olive Oil
- 1 Teaspoon Salt Plus extra for parboiling
- 1/2 Teaspoon Black Pepper Or red pepper flakes
Instructions
- Add potatoes to a saucepan with well-salted water. Water should taste like the ocean. Bring to a boil, lower heat to a simmer, and simmer for 10 minutes.
- Preheat a large cast-iron skillet over medium-high heat, add the olive oil and place the fennel, onions, and potatoes cut side down. Let fry undisturbed for 4-minutes until well caramelized. Turn and repeat the process until all sides are caramelized. Season with salt and pepper and garnish with finely chopped fennel fronds.
Nutrition Facts
Pan-Fried Fennel
Amount Per Serving
Calories 139
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 586mg25%
Potassium 105mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin C 3mg4%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.