Carmelised Fennel


Prep time: 
5 minutes
Cooking time: 
15 minutes


Rethink fennel with this gorgeously caramelised method that brings out the sweetness of the bulb


  • 2 fennel bulbs
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 2 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 5g butter


  1. Trim the fennel bulbs and discard any browned outer layers. Slice them vertically, about 15mm thick. Using a mandoline is easiest.
  2. Heat the oil in a frying pan large enough to fit all the fennel slices in a single layer, or work in batches.
  3. Place the fennel in the pan and fry on high heat until charred, about 3 minutes. Season with salt and pepper. Turn the slices over and char the other side, seasoning again. If frying in batches, return all the fennel into the pan and turn down the heat.
  4. Sprinkle over the balsamic vinegar, cover the pan with a lid and cook for a couple of minutes so the fennel softens.
  5. Take off the lid, add the maple syrup and butter and turn the heat up again to bubble away excess liquid. Serve immediately.


Photo Credit: Jonny Hughes @jonny2love
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