Caramelised Fennel is an easy recipe using fennel bulbs. Cooked on the stove top still sweet and sticky this side dish pairs well with pork, ham, chicken and beef. Whilst super easy to make the caramelized fennel gives you something a little more fancy than a plate of onions to share with the table 😉👌.
Recipes like the Caramelized Onion and Goat Cheese Bites, Caramelised Onion Burger, Caramelized Onion Brie and the Caramelised Onion Sausage Rolls all use caramelised vegetables as a key ingredient.
The Crumbed Mushrooms, Roasted Capsicums, Bacon Wrapped Asparagus and Mashed Peas offer side dishes that are not potato based.
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🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about this caramelised fennel recipe in the points below:
- Simple ingredients: some of the ingredients that we need for the recipe are pantry staples that you are likely to have. The other (fennel bulbs) are widely available at your local grocery store or fruit shop.
- Different: that is the best thing about this caramelised fennel recipe. It is by far no means 'same, same' and will give you something that people can ask you about as it is indeed a little different.
- Fennel: some people turn their nose up at fennel or fennel seeds, I get it. But! I do also wonder if it is simply as they haven't tried it in a way that appeals to them. I share how to cook fennel in a new light. These caramelised fennel wedges are sweet and sticky with a melt in your mouth aspect that works! Maybe a don't knock it till you have tried it side dish 😉👌.
🥗 Ingredients
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Olive oil: a small amount of olive oil in the pan kicks off the cooking process.
- Butter: as we use salt as a separate ingredient, we want to use unsalted butter as to not create a dish that is 'too salty'.
- Salt: we use a little bit of salt to season the fennel.
- Brown sugar: a little bit of this combined with the vinegar helps to give us the lovely golden shade of brown that caramelising the fennel creates.
- Balsamic vinegar: an amazing ingredient to cook with that both smells and tastes fantastic!
- Fennel bulbs: you will find these in the produce section of the supermarket. They are usually near the lettuce and Asian vegetables.
🍳 Instructions
Here are the step by step instructions to make the recipe. We start by preparing the fennel bulbs. You will need a sharp knife and cutting board for the initial steps.
- Remove the stalks and fronds (Photo 1)
- Cut the fennel into wedges (Photo 2)
- Add the olive oil to a pan (Photo 3)
- Add the cut wedges of fennel (Photo 4)
👩🍳 How to Make Caramelised Fennel
To make the caramelised fennel start by preparing the fennel by removing the stalks and fronds then cutting it into wedges. During this step you can also rinse and pat the fennel dry and remove the outer layer of the bulb.
Next place a large shallow frying pan or skillet onto the stove top and add the olive oil. Turn the heat to high and add the sliced fennel wedges like you see in the photos above.
- Season the fennel with salt (Photo 5)
- Cook then add the butter (Photo 6)
- Pour in the balsamic vinegar (Photo 7)
- Add the brown sugar (Photo 8)
Next, we season the fennel with salt and cook it on high heat for 8-10 minutes. During this time use a wooden spoon to stir and move it around in the pan.
After the initial cook time is up, we turn the heat to low, add the butter and let it melt. Next pour in the balsamic vinegar, followed by the sugar. Stir to combine.
Now we want to continue to cook the fennel for a further 15 to 20 minutes till it softens and caramelises.
During this time you can stir it to deglaze the pan and keep the liquid mixture covering the fennel wedges.
- Cook for a further 15 to 20 minutes (Photo 9)
Once done, you can turn the heat off and get ready to plate these up! 😉👌
🍽 Serving Suggestions
When it comes to serving your caramelized fennel you have a wide array of choices that it will work with.
Try it on the side of the Roast Pork Shoulder, Pork Leg Roast, Greek Leg Of Lamb, Slow Cooker Roast Pork With Crackling or the Air Fryer Roast Chicken.
Use leftovers in a novel way by blitzing them in the food processor and offering them up as a topping for baked cheese on a platter much like you would with cocktail onions.
Or for more of a salad like offering, throw some crumbled goat cheese on the plate, sprinkle some of the leftover fronds (chopped) up over the top, some crunchy walnut pieces perhaps and call it 'done!'.
👍 How to Guide
How to Store
Store the cooked leftover caramelised fennel in a sealed, air tight container. It can be kept in the fridge for 2-3 days.
How to Freeze
Follow the above method and transfer cooled leftovers into a sealed, airtight container. Place this into the freezer. Frozen portions of the vegetables can be in the freezer for up to 3 months.
How to Reheat
Place any leftovers into a bowl and cover with cling wrap. Reheat on high in the microwave in 1 minute increments until warmed through.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use the ingredients (minus the fennel) to caramelise onions if you prefer (add in the onions). See the Quick Caramelised Onions recipe as a reference.
- Add some bacon to the pan whilst the fennel is cooking to add some protein to the mix.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- You can reserve a little bit of the fennel fronds (leafy green stuff) and use this as a garnish when serving the dish.
- I like to use a non stick pan for the recipe as well as using the oil. During the cooking process most of the liquids will be absorbed by the fennel. If however, there is still excess in the pan once the fennel has caramelised, you can use paper towel to absorb this before plating.
- Love recipes that involve caramelisation? You might also like the Quick Caramelised Onions or the Caramelised Onion Tarts 😉👌.
- Love recipes that use fennel? Try the Pork and Fennel Sausage Rolls 😄👍.
- Do you prefer potato side dishes? Then try the Potato And Cauliflower Bake, Potato Broccoli Bake, Potato Onion Bake or the Potato And Sweet Potato Bake 😍.
🤓 Frequently Asked Questions
Start by cutting the fennel to remove the stalks and fronds. From there remove the outer white skin and discard. Next rinse the fennel under the tap and pat it dry with paper towel. Once done cut the fennel bulb in half and then cut each half into smaller wedges.
Yes, you can cook fennel in a pan on the stove top. This results in roasted or caramelised looking fennel which is soft with a tiny bite to it.
No, fennel and onion have 2 different flavor profiles. Fennel has a sweet anise or licorice taste to it. Whereas onions have a more basic less complex taste to them.
😍 More Easy Side Dish Recipes
If the sides are more your thing than the main event, I hear you! Then you might like to explore some more ideas you can whip out as needed. Try these on for size:
- Air Fryer Breaded Mushrooms
- Microwave Coconut Rice
- Duck Fat Roast Potatoes
- Tortilla Garlic Bread
- Skin on Roast Potatoes
- Cherry Tomato Caprese Salad
- Brown Rice Fried Rice
- Fried Cabbage and Bacon
It is time to get our caramelized fennel on my friend! You can also find all of my side dish recipes or vegetarian recipes in the one spot.
Adrianne
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📖 Recipe
Caramelised Fennel
Ingredients
- 2 tablespoons olive oil
- 3 large fennel bulbs Note 1
- ½ teaspoon salt
- 1 tablespoon butter unsalted, Note 2
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
To serve
- fennel fronds finely chopped
Instructions
- Fennel bulbs: use a sharp knife and cutting board to remove the fennel stalks and fronds. Once done remove the outer skin of the bulb and then cut the remaining bulb in half. Next cut each half in half again and repeat to create small wedges.
- Cook: place a large frying pan onto the stove top, add the olive oil and turn the heat to high. Next add the fennel wedges and season with salt. Cook for 8-10 minutes using a wooden spoon to move the fennel around in the pan as it cooks.
- Caramelise: after the initial 8-10 minutes of cook time is up, turn the heat to low add the butter and stir to combine. Next pour in the balsamic vinegar and brown sugar. Stir again to combine. Cook the fennel for a further 15 to 20 minutes, stirring and deglazing the pan occasionally throughout this time. Test the fennel at the 15 minute mark. It should be soft without being too firm but still with a little bit of bite to it. Continue to cook until it gets to this point.
- To serve: turn the stove off and use paper towel to absorb any excess liquid in the pan (most will have absorbed throughout the cooking process). Then transfer the caramelised fennel wedges to a serving plate and garnish with the chopped fennel fronds. Serve warm.
Notes
- Note 1 - Fennel: we cut the fennel to remove the stalks and fronds. But we do reserve the fronds as we want to finely chop them and use them for garnish later on.
- Note 2 - Butter: as we have seasoned the fennel wedges with salt, we want to use unsalted butter. This means the dish won't be 'too salty'. We add the butter after we have initially cooked the fennel wedges for 8-10 minutes in the olive oil. Most of the oil, butter and balsamic vinegar (all of the liquids) will absorb into the fennel as it cooks.
Fiona M says
I love fennel but haven't ever thought to cook it like this. Will try the dish.