Gingered Fennel Toss

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

An easy, last-minute side dish that’s surprisingly special, given the few ingredients and speed of preparation. Use fresh, juicy ginger and taste as you add: Ginger’s “bite,” like fennel’s aroma, varies considerably. Instead of ginger, you can substitute ½ to 1 teaspoon grated lemon zest.


  • 2 medium-large Florence fennel bulbs with tops (1½ to 2 pounds)
  • Fresh ginger
  • 1 tablespoon butter
  • ¼ teaspoon kosher salt
  • 2 tablespoons dry sherry
  • ½ teaspoon sugar
  • 2 tablespoons water


    1. Trim off and reserve fennel tops. Cut off stalks (reserve for another use). Cut each bulb lengthwise into 4 equal pieces. Remove outer layer if heavy or dryish. Cut each quarter crosswise into very thin slices.
    2. Using vegetable peeler, first peel ginger, then shave enough slivers to equal 1 generous tablespoon. Cut into very thin strips.
    3. Melt butter in large heavy skillet over moderately low heat. Add fennel and toss to coat, then add salt. Toss frequently until fennel is somewhat tender but not cooked through, about 5 minutes.
    4. Add 2 teaspoons ginger slivers, the sherry, sugar, and water. Cover and cook 2 minutes. Uncover and toss until fennel is tender and lightly browned, 3 to 4 minutes, adding more ginger to taste.
    5. Mince reserved tops as desired. Sprinkle over fennel and serve hot.