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Fennel Dijon Saute

I've been making this recipe for years. Slow-cooking the fennel makes it tender, softens the anise flavour, and brings out the sweetness. Adding a splash of lemon, chili flakes, and Dijon mustard compliments the distinct fennel flavour so well. Great as a simple side dish, or used as a condiment for burgers and sandwiches.`]

Ingredients

  • 1 fennel bulb, cored and sliced into thin strips
  • 1-2 tsp Dijon mustard
  • pinch chili flakes
  • salt, to taste
  • 1-2 tsp lemon juice
  • 1 cup water
  • olive oil, as needed
  • 4 Tbsp fennel fronds, chopped

Instructions

  1. Heat a pan over medium heat, and add enough oil to lightly coat the bottom.

  2. Add in fennel slices, mustard, chili flakes, salt, and lemon juice. Allow fennel to cook for about 20-30 minutes, stirring occasionally and slowly adding in the water a few splashes at a time. As the water evaporates, add a bit more. This allows the fennel to slowly cook through and soften, without getting mushy.

  3. The fennel is ready when it's tender but still has a slight crunch to it in the middle. Serve topped with fennel fronds.