After my sister got my the Plenty cookbook for my birthday, I've loved making new recipes out of it for dinners. This cookbook is based on recipes from the Ottolenghi restaurant in London. Fennel is one of my dad's favorite foods, so I decided this was a great one to try out when I was home over Easter. I made this with turkey for Easter dinner and it was a massive hit. The flavors blend together exceptionally well, and we all could not get enough of this dish.
Ingredients:
2 bulbs fennel, cut into slices
4 tablespoons butter
3 tablespoons olive oil
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/8 cup chopped fresh dill
1 garlic clove, minced
1/2 teaspoon fennel seeds
3 ounces goat cheese, curmbled
freshly grated zest from 1 lemon
Preparation:
1. Cut the stems and fronds off the fennel bulbs. Cut the fennel bulbs into slices.
2. Melt butter and olive oil over medium heat in a large skillet. When butter has melted, stir in salt, pepper, and sugar.
3. Add fennel and cook until soft and golden around the edges. Stir occasionally.
4. Add dill, garlic, and lemon zest to the pan and mix.
5. Remove fennel from the pan with a slotted spatula. Top with fennel seeds and crumbled goat cheese.
Ingredients:
2 bulbs fennel, cut into slices
4 tablespoons butter
3 tablespoons olive oil
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/8 cup chopped fresh dill
1 garlic clove, minced
1/2 teaspoon fennel seeds
3 ounces goat cheese, curmbled
freshly grated zest from 1 lemon
Preparation:
1. Cut the stems and fronds off the fennel bulbs. Cut the fennel bulbs into slices.
2. Melt butter and olive oil over medium heat in a large skillet. When butter has melted, stir in salt, pepper, and sugar.
3. Add fennel and cook until soft and golden around the edges. Stir occasionally.
4. Add dill, garlic, and lemon zest to the pan and mix.
5. Remove fennel from the pan with a slotted spatula. Top with fennel seeds and crumbled goat cheese.