Pan-Roasted Fennel with Honey and Pistachio
Pan-Roasted Fennel with Honey and Pistachio
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
Instructions
- 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.
Pan-Roasted Fennel with Honey and Pistachio