Donovan and Gallin say that "one of the most powerful weapons in the Lazy Gourmets arsenal is fennel." I couldn't agree more. In this recipe, the fennel's subtle licorice flavor is enhanced with tangy balsamic vinegar and salty Parmesan cheese. Pair it with fish, chicken, pork or lamb.
2 medium fennel bulbs, leafy tops trimmed and discarded (or saved for another use)
3 tablespoons olive oil
1/2 teaspoon kosher salt
1 tablespoon balsamic vinegar
1 ounce (about 1/3 cup) grated Parmesan cheese
1. Have fennel bulbs, remove core, and thinly slice. Heat olive oil in a large skillet over medium heat. When oil is hot but not smoking add fennel and cook, stirring occasionally, until soft and beginning to brown about 30 minutes. Sprinkle with salt, stir in vinegar, and remove from heat. Serve topped with grated Parmesan.
Recipe reprinted with permission from The Lazy Gourmet cookbook by Robin Donovan and Juliana Gallin.