Preparation Time: 20 mins, Serves 4.

Fennel is a flowering plant, edible from the seeds to the bulb. Offering many health benefits, it is a delightful, aromatic vegetable.

In this recipe the sautéing and the caramelizing of the fennel causes the anise flavor to fade but concentrates its natural sugars. This side dish compliments sea-food, poultry or on a slice of your favorite bread, garnish with crushed walnuts and serve as a finger food.

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Ingredients

• 2 medium bulbs of fennel (about 2lbs), stems and base trimmed,  julienne into 1/4 inch strips. 
• 1 tablespoon minced fennel fronds for garnish.
• 1 red onion, sliced thinly.
• 2 tablespoons of ghee.
• 1 teaspoon of kosher salt.
• 1 tablespoon fresh chopped oregano.
• 1 fresh red chili pepper, chopped.
• 2 tablespoons of balsamic vinegar.

Instructions

1. Heat ghee in a large non-stick skillet, over medium high heat.
2. Add fennel strips and sauté until lightly colored, about 5 mins, stir occasionally.
3. Add red onion, oregano, chili pepper and salt, sauté until lightly brown and tender for about 10 minutes.
4. Add balsamic vinegar and allow to caramelize for about 5 minutes.

Garnish and serve warm.