About the Recipe
This is fennel at its best. As it softens and caramelizes in the pan, its anise notes fade into the background, giving way to sweet, golden edges and deep roasted flavour. Combined with nutty bulgur, plenty of olive oil and fresh herbs, it becomes a dish that feels both simple and quietly elegant.
Ingredients
6 oz (180 g) bulgur
1 fennel bulb, sliced into thin wedges
Olive oil
½ bunch parsley, finely chopped
½ bunch dill, finely chopped
Salt
Pepper
Preparation
Cook the Bulgur
Cook the bulgur according to the package instructions. Drain if needed and let steam dry
Roast the Fennel
Heat a little olive oil in a large skillet. Cook the fennel over medium-high heat for 8–10 minutes until tender and deeply golden
Assemble
Combine the bulgur and fennel in a large bowl. Add 2–3 tablespoons olive oil and fold in the parsley and dill.
Season with salt and pepper