Fennel Bulb is one of those surprise goodies that I get in a Bountiful Basket every now and then. I say surprise because it is something I have never tasted or even sought out before. Anyway, since it came my way, I had to cook it in a manner that would offer it’s goodness in a “must have it again” way. This is what I did – and yes, we must have it again – in a larger proportion….
This recipe will yield two servings, but the fennel bulb is so yummy I would recommend one bulb per person when you make this.
1 fennel bulb
1 tablespoon butter
Salt and Pepper to taste
Splash of white wine – enough to cover the butter and brown pieces from the fennel
1 tablespoon sour cream
First, peel off the outer skin of the bulb and slice off the frond. Then section it. I found an apple slicer to do this perfectly. Set aside.
Then, to a medium size sauce pan melt 1 tablespoon of butter. Place the fennel wedges in the butter and cook on medium high until nicely caramelized. Remove the fennel from the pan and set aside.
Now, pour just enough white wine over the browned butter and fennel bits and stir to deglaze. Cook on medium until the wine mixture reduces a bit.
Remove pan from heat heat and add the sour cream and stir until well incorporated.
Add the caramelized fennel to the sauce, salt and pepper to taste, and serve.
Served over chicken....