Fennel is generally an underused vegetable. The slight licorice flavor and crunchy texture allow for endless possibilities.
It can be eaten raw or cooked. In this recipe, it is sauteed and combined with grilled carrots, preserved lemon and actual fennel seeds. It’s a wonderful salad as part of a Moroccan feast or side dish to serve with a simple roast pork loin or chicken.
I grilled the carrots ahead when I was grilling the eggplant and zucchini for the other recipes. I liked the texture and look of the grilled carrots and the grill pan was already hot. If you aren’t grilling other things, you can simply saute the carrots when you saute the fennel.
Do what’s easiest for you but don’t omit any of the ingredients. The flavors all compliment each other, for a flavor burst in each bite.
EVENT: Moroccan Feast
SERVES: 8-10 People
4 large or 6 small fennel bulbs, trimmed
3 cloves garlic, crushed
2 medium carrots, peeled and cut into slices and grilled
2-3 tablespoons olive oil
2 teaspoons fennel seeds
Salt and pepper to taste
Peel of 1 preserved lemon, diced
1. Heat oil in a large saute pan.
2. Add crushed garlic and cook about 2 minutes until softened.
3. Add fennel seeds and mix.
4. Saute 1-2 minutes more.
5. Add sliced fennel and carrots. Saute until vegetables are soft.
6. Add diced preserved lemon and mix until evenly distributed.
7. Taste. Add salt and pepper.
8. Garnish with palm fronds.
9. Serve immediately or at room temperature.