Pickled Fennel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 m. Fennel, washed, peeled, de-stalked and diced
- 2 cloves garlic, peeled and cut into small pieces
- 2 tablespoon olive oil, for frying
- 2 tablespoon lemon juice
- 2 tablespoon basil, washed and finely chopped
- 1 tablespoon thyme, washed and finely chopped
- 1 teaspoon sea salt
- some white pepper, freshly ground
- some olive oil to cover the fennel
Print Recipe
Pin Recipe Instructions
- Glaze the fennel in the olive oil over a medium heat. Reduce the flame and add the garlic and salt. Simmer, stirring occasionally, for about 20 minutes, until the fennel is soft.
- Add the thyme and basil and season with the pepper. Pour the mixture into small clay bowls, cover with about 1 cm of olive oil, store in the refrigerator overnight.
- Serve with fresh pain de campagne or baguette.
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