Fennel is a “marmite” of the vegetable world – due to its liquorice flavour some love it whilst others loathe it. However, if you cook it well you can transform fennel’s anise taste into a subtle sweetness that may well change the firmest of fennel bashers into a future fan of this flavourful veg. This recipe from the Proud Italian Cook is easy to create and makes a great side to a fish, meat or veggie main dish, or a light lunch in its own right.
Ingredients:
- fennel bulbs, sliced
- olive oil
- fresh herbs like basil, parsley and thyme and some fennel fronds
- lemon juice and zest
- Parmigiano Reggiano shavings
Directions:
- If your fennel bulbs have stalks and fronds on them, then you’ll want to trim them off.
- Cut off any hard and inedible outer parts.
- Trim a tiny bit off the bottom, the core helps to keep your slices in tact.
- Holding your fennel bulb upright cut 1/4 inch slices vertically from top to bottom.
- Brush each side with olive oil and a sprinkling of salt and pepper.
- Place slices on a medium hot grill turning until you get a nice char on each side and fennel is tender to the touch.
- Whisk together the lemon, olive oil, herbs and zest adding salt and pepper to taste, then drizzle all over.
- Garnish with the shavings of Parmigiano Reggiano.
- Delicious slightly warm or at room temperature.