The weather in Western Pennsylvania this winter has been crazy. 12 degrees and snow one day, then 60 degrees and rain two days later. So I decided to try a new recipe for fresh Fennel, or Anise. If you’ve never had Grilled Fennel, let me tell you about it.
Fennel has a very distinct licorice-like flavor and when it’s grilled becomes a tender, melt-in-your-mouth experience you don’t want to miss. Since Fennel is a winter vegetable, I usually roast it in the oven with a little olive oil and just a smidge of sea salt, but I thought since it was a fairly warm day, I would try it on the grill. It was delicious!
Now if you’re going to tell me that you don’t like licorice, let me just say neither do I. This flavor is totally different. Just try it! 😉 And as an added bonus, it’s naturally gluten-free.
Prep Time: 5 minutes
Cook Time: 45 minutes
- Olive oil
How to Make It:
Trim the tops off the fennel. The stringy parts, called fronds, can be used as an herb in your cooking, but aren’t needed for this recipe. You can even use the stalks in place of celery in some recipes, but realize they’ll have a much stronger flavor than celery.
Trim the bottom of the bulb and then cut the remaining bulb lengthwise into quarters. Rub with olive oil, salt and pepper.
Place on grill at medium heat to sear the fennel. Move to indirect heat, with the cut side up, and cook covered for about 45 minutes or until fennel is very soft. You can tell when it’s done by the texture, rather than the time. You definitely want to make sure it’s tender.