Grilled fennel

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

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.


  • 4 large heads of fennel
  • olive oil


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