Caramelized Fennel
from Chez Panisse Vegetables by Alice Waters (one of our favorite cookbooks)
Trim fennel bulbs, removing any tough outer layers. Cut the bulbs in half vertically, cut out the cores, and cut the bulbs into 1/8-inch-thick slices.
Heat a large sauté pan over medium heat, add the olive oil, and when the oil is hot, add the sliced fennel. (If necessary, cook the fennel in two batches; the fennel should brown, not steam.) Cook, tossing or stirring occasionally, for 8 to 10 minutes, until the fennel is caramelized and tender. Season with salt and pepper. Drain off any excess oil and serve. (This holds well and can easily be reheated; no additional oil is necessary.) Serve with fish and with grilled meats and poulty, or use for a pizza topping.
Grilled Fennel
… or try grilling fennel. Boil wedges of fennel for 20 minutes until tender. Then slip onto skewers, brush with olive oil and grill until nicely browned.
