A fast, simple way of cooking fennel, and one that converts people who normally won’t touch it. If you have a ribbed griddle pan, use that instead of the grill.
Heat the grill. Remove the tops of the fennel, and keep any green feathery leaves for a garnish. Peel off the tough outer layers and cut a very thin slice from the root — you want enough root left to hold the pieces together when sliced. Slice from top to bottom, each piece about 5mm thick. Brush the slices on both sides with olive oil and grill for 2–4 minutes on each side, depending on size and how far your grill pan is from the heat source. Serve with grilled fish or chicken, or Pork Chops Baked with Sweet Potatoes.
© 2005 Jill Norman. All rights reserved.