2 Tbl Pork Lard
4 Bulbs Fennel, sliced thin
1 tsp Magic Unicorn Sea Salt blend
- Preheat a non-stick skillet over medium-low heat.
- Add the pork lard and cook until melted through.
- 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.
- Add the salt when the fennel is cooked through, stir and cook for 1 more minute.
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
- Trim the fennel stalks* close to where they meet the white part of the bulb.
- 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.
- Peel off any wilted or rubbery outer layers.
- 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.