Recipe courtesy of Laura Calder

Pan-Fried Fennel

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 side servings
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1 large fennel bulb

Kosher salt and freshly ground black pepper

2 tablespoons olive oil


  1. Trim the fennel bulb and cut into slices about 1/4 inch/1/2 centimeter thick. Sprinkle with salt and pepper. Heat the oil in a heavy saute pan and fry the fennel on both sides until tender and slightly golden.
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