Last night I had caramelized fennel and it was so delicious that I decided I had to get the word out about it. Fennel is not widely eaten in the US, but one of the biggest reasons I’m such a fan, in addition to the taste, is that it is so incredibly good for us. For one, it aides digestion. It also has anti-inflammatory and anticancer effects, is an excellent source of Vitamin C, folate and potassium (a mineral that helps lower high blood pressure) and is a good source of niacin as well as the minerals phosphorus, calcium, magnesium, iron, and copper.
Here is a simple recipe for caramelized fennel:
2 large bulbs fresh fennel
1/4 cup olive oil
Salt and pepper, to taste
Touch of balsamic
Trim the fennel bulbs. Peel away the coarse outer leaves to expose the white hearts. Halve the bulbs lengthwise. Cut out the cores, and cut the hearts into thin slices.
Heat a large skillet over medium heat, add the olive oil, and when it is hot, add the sliced fennel. Cook, stirring occasionally, for 10 minutes or until the fennel is golden brown and tender. Squeeze the juice from the half lemon, sprinkle with balsamic and season with salt and pepper towards the end.
You can also caramelize with onions!
What are you waiting for to feel your best!