After a long day of work, I opened my fridge fully expecting to find the food I deserved, as always.
Instead, I was greeted by a single fennel bulb, some butter trying its best, and garlic that looked like it wanted early retirement.
Yet somehow, this modest collection transformed into a dish that tasted like I’d ordered it in a five-star restaurant.
Here’s how to turn “just what was left in the fridge” into “chef’s kiss.”

Pan-Fried Fennel — Quick Guide

• Cut fennel into halves or quarters.
• Heat butter + a little olive oil in a pan (olive oil keeps the butter from burning).
• Place fennel in the hot pan cut-side down.
• Fry on medium heat.
• Season with:
  • Salt
  • Pepper
  • Fresh garlic or garlic powder
  • A few chili flakes
• Increase heat until the fennel gets a brown, caramelized crust.
• Add vegetable stock, white wine, or both.
• Cover and cook for 5 minutes on high heat.
• Remove lid, place fennel on a warm plate.
• Spoon some of the pan sauce over the fennel.
• Finish with any cheese you like on top.

Serve with garlic bread and a glass of red wine. Enjoy!