Caramelized Fennel with garlic & dill
What a lovely little dish, thanks to Mr. Yotam Ottolenghi once again. Lightly browned fennel slices, removed from the pan briefly in order to add coarse sugar and fennel seeds, then returned to the pan to caramelize gently. Remove from heat, mix carefully with a touch of garlic and chopped dill, then plate and add goat cheese (excluded here), lemon zest and fennel fronds. It is sweet and salty, tender and crunchy and start to finish took about 20 minutes: an A+ in my book.