Pan-Roasted Fennel with Pistachio
Ingredients
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1 fennel bulb, cut into sticks
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15 ml (1 tbsp) extra virgin olive oil Olive & Olives 1
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15 ml (1 tbsp) O&O Grand Cru Apple Vinegar
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30 ml (2 tbsp) salted or unsalted pistachios, chopped
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15 ml (1 tbsp) chopped fennel fronds
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Salt and pepper
Preparation
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1. In a non-stick skillet over medium heat, soften the fennel in the oil until al dente. Add the vinegar and cook until almost dry. Season with salt and pepper. Set aside in a serving bowl. Let cool.
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2. Sprinkle with the pistachios and fennel fronds. Delicious warm or cold. Can be served with grilled sausages, roasted meat, or cheeses.
