Dorothy Porker – foodblog

Caramelized Fennel with Feta and Pine Nuts

It’s been a while since I’ve added a new recipe on here because I have been dealing with Stuff. I have a deadline for the clarification of said Stuff now and will hopefully be able to start sharing recipes again on a regular basis in the second half of the year, but for now, you’ll have to deal with patchy updates.

Feel free to follow me on Instagram for behind-the-scenes madness, cats and me growing my first tomatillos, or on Twitter where I passive aggressively like political tweets so they land in your feed without your being able to tell me you disagree with me.

There is also The Big Thing, which I don’t really want to talk about because everyone else is already talking about it. But I can share a simple recipe (and hopefully a few more) while we are all stuck indoors.

Goat cheese schmoat cheese

So here’s an old favorite of mine, adapted from a recipe from Yotam Ottolenghi’s Plenty, caramelized fennel with feta and pine nuts. Ottolenghi makes his with goat quark or yogurt, but since I always have feta on hand I make this with feta instead. And throw in some pine nuts for good measure, because pine nuts.

Caramelized Fennel with Feta and Pine Nuts

A vegetarian recipe for caramelized with feta and pine nuts, inspired by Ottolenghi. Perfect at all temperatures for spring, summer, fall and winter.
Course Main Course, Salad, Side Dish, Sides
Cuisine Mediterranean, Vegetarian
Keyword caesar salad, fennel, feta, Ottolenghi, pine nuts, vegetarian, warm salad
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2

Ingredients

  • 1 large fennel in 1 cm/ 0.5 inch slices, green sprigs kept aside
  • 40 gr butter
  • 3 tbsp olive oil
  • 2 tbsp sugar
  • 1 tsp fennel seed ground works too
  • 1 clove garlic peeled and roughly chopped
  • 120 gr feta crumbled
  • salt
  • pepper
  • 1/4 c pine nuts dry roasted

Instructions

  • Melt half of the butter and olive oil in a large skillets or frying pan.
  • Once the bubbles cease, place as many slices of fennel into the pan as it will comfortably hold (usually about half of the fennel) and roast for 2-4 minutes on each side to get a decent amount of browning on them. This will go a lot quicker if you resist the urge to move them around.
  • When the first batch of fennel has browned nicely, set it aside on a large plate or in a bowl, add the remainder of the butter and oil and roast the second batch.
  • Remove the second batch, leave the pan on the heat and add the sugar, fennel seed and a good helping of salt and pepper. Shake the pan vigorously for 30 seconds or so to help the butter, oil, fennel seeds and sugar divide evenly divided in the pan.
  • Now place all the fennel back into the pan and let sit on each side for 1-2 minutes to get some REALLY good caramelisation going on.
  • Remove from the pan into your large bowl or plate and mix with the finely chopped garlic while still hot.
  • Depending on the weather and the season, serve immediately or leave until cooled covered in a healthy dose of the crumbled feta, dry roasted pine nuts and more seasoning to taste.

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor gekarameliseerde venkel met feta en pijnboompitten

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