Fragrant Fennel with Figs and Nuts
You may need 2 fennel bulbs for this recipe, according to the size that is available in your area. Fennel has a very mild licorice flavor that is enhanced when it cooks. So the addition of balsamic vinegar is an excellent addition to soften what some say is an acquired taste. Me? I love the flavor and when cooked as below, I think you will find a new vegetable to add to your diet.
For 4 people
- 1 fennel bulb, about 1 pound
- 2 tablespoons olive oil
- 1 rib celery, sliced thin
- 1 small onion, minced
- 4 ounces fresh green beans, cut into 1/2-inch segments
- 2 tablespoons sunflower seeds or pine nuts
- 1/2 cup vegetable broth
- 1/2 cup chopped Mission figs
- 1 teaspoon balsamic vinegar, see NOTE
- Salt and black pepper to taste
Fragrant Fennel with Figs and Nuts Directions
- Cut stalk and stem from fennel bulb and cut in half vertically. Cut out the inner core and with the flat side facing down, thinly slice each half; set aside.
- Heat oil in a large skillet, or saucepan, over medium high heat. When hot, add sliced fennel, celery, onions, green beans and seeds. Toss to combine, cover and cook 3-4 minutes, or until fennel begins to soften and turn color.
- Remove lid, stir in the broth and continue cooking an additional 2-3 minutes, or until broth has almost entirely evaporated. Add figs, stirring well. Remove from heat and add vinegar, salt and black pepper. Serve hot.
- NOTE: If you would this dish to be brighter colored, simply use white balsamic vinegar.