Stir-Fry of Fennel and Fennel Seeds

Name: Stir-Fry of Fennel and Fennel Seeds
Yield: 4 to 6 servings
Ingredients: 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)

December 9, 2011

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.

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