Cut off the top and trim the bottom of the fennel. Then cut it in half widthwise and then in half again. Remove the core, so that the fennel falls apart. Slice the fennel into about 1/4" -inch strips.
Émincé the garlic and émincé the shallot lengthwise.
To cook the fennel, gather the olive oil and lemon. Preheat a large fry pan over medium-high heat. Once hot, add the olive oil, followed by the fennel and a good pinch of salt. Toss to combine and let cook for a few minutes. As the fennel cooks and starts to color, toss occasionally until it starts to caramelize. Then add the shallots, stir together and continue to cook until the fennel softens a bit more, about 3 to 5 minutes.
If the pan seems to be getting too brown before the fennel has cooked through, just add a touch of water. Once the fennel has caramelized and softened, but still has a bit of crunch, add the garlic and let cook for another 30 seconds or so. Then turn off the heat and deglaze with the lemon juice. Grate some fresh parmesan cheese over top and toss. Taste for seasoning and top with more a bit more parmesan cheese, if desired. Serve immediately.
Sautéed fennel goes well with many meat, fish and pasta dishes.
This dish is pairs very well with a simple, grilled steak and Rouxbe's Oven-Dried Tomatoes. It can be incorporated into pasta dishes or used in frittatas.
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I was told or remember reading that you can release the oils in garlic and make it more flavorful if you smash the garlic with heel of your hand or flat of a blade before chopping, dicing, etc. Is that true?
Hi Dave,
Yes, smashing garlic will crush the cells in the garlic and definitely release more flavor. The finer you cut or mince garlic, the stronger the flavor will be. This is why we often émincé (thinly slice) garlic in many dishes, as the thin slices add a subtle flavor and not permeate the whole dish. You can prepare garlic a variety of ways; it's just up to you how strong you want the garlic flavor to be.
Aside from releasing the flavor, you are also maximizing the phytonutrient compound called allicin when you crush, smash or slice the garlic. Set it aside for 10-15 minutes to allow its healing properties to develop.
I thought that the acidity of the lemon did not blend well with the fennel. Besides that, the dish was great.
every-time I make this dish, I am loving it, however I reduce the lemon quantity a bit and maybe next time I try a Gewuerztraminer as the acid.
By cooking this dish, I tried fennel for the first time. I had cooked a pork roast coated with a wet rub which included fennel seeds. I thought this dish complemented it perfectly.
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