Caramelised Fennel with Orange & Rosemary
Slowly caramelised fennel finished with orange and rosemary, cooked until soft, golden, and lightly glazed.
Ingredients
- 1 large fennel bulb about 450–500 g
- 1½ tbsp olive oil
- 10 g butter optional
- Zest of ½ orange
- Juice of ½ orange about 30 ml
- ½ tsp dried rosemary lightly crushed
- ¾ tsp fine sea salt or to taste
- Black pepper to taste
- 2 –3 tbsp water or dry white wine as needed
Instructions
- Trim the fennel and cut lengthways into 6 wedges, keeping the core intact so the pieces hold together.
- Heat a wide frying pan over medium heat and add the olive oil and butter, if using. When the fat shimmers, add the fennel cut-side down in a single layer.
- Cook undisturbed for 6–8 minutes until deeply golden, then turn and cook the other cut sides for 4–5 minutes until evenly coloured.
- Season with salt and black pepper, then add the crushed rosemary and orange zest, turning gently to coat.
- Add a small splash of water or wine if the pan is dry. Lower the heat, cover loosely, and cook for 10–15 minutes until the fennel is tender but still holding its shape.
- Uncover, add the orange juice, and let it bubble for 1–2 minutes until reduced to a glossy coating. Taste and adjust seasoning before serving.
Notes
Extra sweetness: Add ½ tsp honey or maple syrup with the orange juice if the fennel is particularly bitter. Substitutions
- Olive oil alone works well if you don’t have butter.
- White wine can be replaced with water or light vegetable stock.
- Naturally gluten-free and vegetarian; vegan if made without butter.
- Keeps in an airtight container in the fridge for up to 2 days.
- Reheat gently in a pan with a splash of water to loosen the glaze.
- Freezing isn’t recommended, as the fennel softens too much once thawed.