fronds.

Another Ottolenghi recipe being adapted by me. This was unusual and great, much more interesting than it sounds due to a last-minute addition of lemon zest, garlic and dill suddenly taking things in a Greek direction. 

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caramelized fennel with dill and goat cheese. 

4 fennel bulbs, mandolined or cut to 1/4-inch thickness (or chopped coarsely if you're going to use this for a pizza topping or pasta addition)
2 tbsp unsalted butter
3 tbsp olive oil
2 tbsp raw sugar
1 tsp fennel seeds
sea salt and black pepper to taste

1 garlic clove, minced
2 tbsp fresh dill, minced 
1/2 cup crumbly goat cheese, coarsely crumbled 
zest of 1 lemon, minced 


Melt butter with oil in a large skillet over low heat. Add the sliced fennel. Turning every 4-5 minutes or so, cook for a total of 20-30 minutes or until soft and lightly browned. Remove and reserve on a paper towel-lined plate. 


Turn the skillet to medium-high and add the sugar, fennel seeds, and a pinch each of salt and pepper. Cook for 30 seconds, stirring constantly, then add the fennel back to the pan and cook undisturbed for another 1-2 minutes to caramelize. Return to the plate to cool. Toss the cooled fennel, garlic, and dill together. Pour onto a serving plate and top with the goat cheese, lemon zest, reserved fennel fronds, and an extra drizzle of good olive oil.


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