Lard Caramelized Fennel


2 Tbl Pork Lard
4 Bulbs Fennel, sliced thin
1 tsp Magic Unicorn Sea Salt blend


  1. Preheat a non-stick skillet over medium-low heat.
  2. Add the pork lard and cook until melted through.
  3. Add the sliced fennel and cook on medium-low until the fennel is soft and translucent (about 8-12 minutes). The key is to cook the fennel very slowly and to caramelize the sugars at a slow even pace. Stir occasionally to make sure the fennel cooks evenly.
  4. Add the salt when the fennel is cooked through, stir and cook for 1 more minute.

About Fennel

Fennel bulb is a wonderful spring addition to recipes, it has a bold flavor and adds a touch of sweetness to a dish. It can be eaten raw, sautéed, pickled, roasted and braised. It pairs well with a number of roasted spring vegetables (think Hakurei turnips, carrots, and radishes) and can be added to a variety of savory dishes such as burgers, sandwiches, fresh salads, pasta, eggs, and even desserts.

To prepare a fennel bulb

  1. Trim the fennel stalks* close to where they meet the white part of the bulb.
  2. Trim the tough root end on the bottom of the bulb, set the fennel upright and using a sharp knife, cut the bulb in half.
  3. Peel off any wilted or rubbery outer layers.
  4. Set the fennel half with the flat side down and slice the fennel crosswise into thin strips or use a mandolin to shave thinly by placing the cut end of the root flat against the mandolin.

*You can reserve the stalks and fronds and use the stalks sliced thinly or chop the fronds which can be eaten raw as a garnish for salads, on devilled eggs, or on sautéed spring vegetables.