Caramelized Fennel

Posted by Annette Bellisari on

Take your taste buds to Tuscany with caramelized fennel. To make it, slice 2 large fennel bulbs and cook over medium heat in ¼ cup of olive oil, turning constantly for 12 minutes. Remove from heat, drain the excess oil and squeeze half a lemon over the fennel. Season with salt and pepper and enjoy!

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