PAN TOSSED FENNEL BULBS WITH HERBS
1-2 Fennel bulbs
Spices of your choice eg. Persian spices or Merguez spices from L’Alchimiste or a mix of your own favorite spices.
¼ - ½ cup water
Method: Slice the fennel bulb in half and remove the hard core and discard. With the rest of the fennel bulb, slice it up into 5mm slices. Heat up a frying pan on high with some olive oil and spices. Then add the sliced fennel pieces and toss them in the pan till slightly browned on the edges. Turn down the heat slightly and add ¼ cup water to the pan and continue to toss for a little longer. If you prefer your fennel slices to be slightly crunchy, you can pull them off the heat earlier and serve them up. But if you prefer to have your fennel softer you can continue to cook them a little longer adding small amounts of water to braise them slightly to soften them.
Serve up as a side to any meal such as a cooked breakfast with bacon and scrambled eggs, or as part of dinner vegetables.