I often crave the freshness of fennel. That may sound like an odd hankering, but if you think about it, fennel is really quite amazing. The fronds are unique and fragrant, the bulb is crisp and hearty, and the flavor is highly distinguished. I’m not a fan of licorice, but for some reason I sure do love fresh fennel (seeds too) and sometimes even anise.
All that aside, with spring being in the air, I need a little citrus, a little sweet, and a little bit of crunch to go along with my Fennel Lemon Raisin Sauté.
I think you’ll find this to be quite the combination.
Feel free to serve with rice or chicken…and even some good, sharp, Manchego cheese!
Fennel Lemon Raisin Sauté
2 Tbs. butter (or olive oil)
1 large bulb fennel, thinly sliced
1/2 red onion, thinly sliced
sea salt and pepper
1/4 cup raisins
2 Tbs. pine nuts
juice and zest of 1/2 fresh lemon
1 tsp. honey
Melt the butter in a large cast iron skillet over medium heat. Add the fennel and onion slices and season with salt and pepper. Sauté until soft and golden.
Stir in the raisins, pine nuts, lemon juice and zest, and honey.
Heat for another 2 minutes on low.
Serve over rice, chicken, or with sharp cheese!
Garnish with extra pepper, if desired.
