FENNEL · OLIVE OIL · STOCK · PARMESAN · HERBS
Braise — medium-high
Beautiful and overlooked, fennel is the girl-next-door of veggies. A leisurely cook time banishes the licorice flavor you’ve heard about and brings out the sweetness. Slice the bulbs, top to bottom, into 1⁄2 inch planks, and pan-fry in olive oil over medium-high heat, browning each side. Carefully add a cup of stock or water and turn down the heat. Simmer uncovered; the water will evaporate as the fennel softens. When it’s done, sprinkle on parmesan cheese and cover, allowing the cheese to melt. Serve with a drizzle olive oil, a couple of fennel fronds, and chopped herbs. Fennel, where’ve you been all my life?
(When in doubt, add butter and/or salt.)
~4g net carbs per cup of raw fennel