Recipe: Caramelized Fennel
Print RecipeIngredients
1 large fennel bulb (or 2 small bulbs)
3 tablespoons vegetable or other neutral oil
Kosher salt and freshly ground black pepper
½ lemon
Fennel pollen (optional)
Tools
Resources
The Field Method for Cast Iron Care
Instructions
Cut the fennel bulb in half lengthwise, then remove the core and slice the fennel lengthwise into ¼-inch strips.
Heat the oil in a No.10 (or larger) Field Skillet over medium-high heat. Add the fennel, season with salt and pepper, and cook, stirring occasionally, until the fennel begins to brown around the edges, about 5 to 7 minutes.
Cover the skillet with a lid, lower the heat to medium and cook for 5 minutes. Uncover the skillet, add a tablespoon or two of water and cook, stirring occasionally, until the fennel is softened and golden brown all over, about 5 minutes, adding another splash of water if the skillet dries out.
Transfer the fennel to a serving dish, squeeze the lemon half over, and stir to combine. Season with fennel pollen (if using), and serve.
Seasoning Rating: Best
As with onions, garlic, and other vegetables, caramelized fennel, especially when cooked in a healthy amount of seasoning-friendly oil, is one of the best ways to break in your Field Skillet and start it down the path of naturally nonstick seasoning.
Seasoning Ratings:
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
