After making my fennel cake I had quite a bit of fresh fennel left over and so I decided to experiment with cooking it. The first night I cooked the fennel in the griddle pan, and even though it looked good, I did not quite get it cooked enough. Fennel has a lovely anise flavour and is a key ingredient in making absinthe. Fennel is indigenous to the Western Cape and can be seen growing wild in most uninhabited tracts of land around our house. The entire plant can be used, from the bulb to the seeds. I chose some young fennel to use for this recipe for Pan Fried Fennel, and you need to make sure that the ones you choose are firm.
- 15mls olive oil
- 15g butter
- 1 fennel bulb, sliced
- 5 sundried tomatoes, sliced
- heat the oil and the butter in a frying pan
- cook the fennel until soft
- add the sundried tomatoes and cook until warm
- suggestion: serve as a side dish to accompany fish
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