The French are crazy about seasonal vegetables, and particularly, I am happy to say, about fennel. A flavoring that is mentioned in the Mishnah around 200 C.E., fennel is used in both sweet and savory preparations. This particular dish was served as an accompaniment to fish with beurre-blanc sauce at a Bat Mitzvah that I attended in Geneva. I especially like its intense, sharp flavor.

　　

Ingredients

4 to 6 servings

　　2 fennel bulbs, including fronds

　　1/4 cup olive oil

　　2 tablespoons fennel seeds

　　2 shallots, thinly sliced

　　Salt and freshly ground pepper to taste

　　A handful of pomegranate seeds (optional)

　　

Step 1

Remove the fronds from the tops of the fennel, roughly chop them, and set them aside. Remove the tough outer layers of the fennel, then cut the bulb into quarters. Thinly slice the quartered fennel bulbs, using a sharp knife or a mandoline.

　　

Step 2

Heat the olive oil in a medium skillet. Add the fennel seeds, and cook, stirring, for about 2 minutes, or until they turn just a shade darker. Stir in the shallots, and sauté until translucent. Add the fennel bulbs, season with salt and freshly ground pepper to taste, and sauté until the fennel is beginning to wilt but is still crunchy, about 5 minutes. Add the fronds to the pan, and stir-fry for another minute. Remove from the heat, and toss in the pomegranate seeds, if using. Serve warm as a bed for roasted chicken or grilled fish.

　　Quiches, Kugels, and Couscous