Pan-Roasted Fennel with Honey and Pistachio

Name: Pan-Roasted Fennel with Honey and Pistachio
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 375 ML (1 ½ cups), approximately
Ingredients: 1 bulb fennel, cut into sticks; 15 ml (1 tbsp) olive oil; 15 ml (1 tbsp) honey; 15 ml (1 tbsp) cider vinegar; 30 ml (2 tbsp) salted or unsalted pistachios, chopped; 15 ml (1 tbsp) chopped fennel fronds; Salt and pepper

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Preparation 10 min
Cooking 5 min
Makes 375 ML (1 ½ cups), approximately

Featured in RICARDO Magazine WINTER 2015

Vegetarian
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 1 bulb fennel, cut into sticks
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) honey
- 15 ml (1 tbsp) cider vinegar
- 30 ml (2 tbsp) salted or unsalted pistachios, chopped
- 15 ml (1 tbsp) chopped fennel fronds
- Salt and pepper

Preparation

- 1. In a non-stick skillet over medium heat, soften the fennel in the oil until al dente. Add the honey and vinegar and cook until almost dry. Season with salt and pepper. Set aside in a serving bowl. Let cool.
- Sprinkle with the pistachios and fennel fronds. Delicious warm or cold. Can be served with grilled sausages, roasted meat, or cheeses.

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Pan-Roasted Fennel with Honey and Pistachio

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