Hello!!! I know it is unusual that I would post a recipe on a Tuesday, however, with the success of my Sautéed Balsamic Strawberries and Brussels Sprouts recipe from yesterday, I thought I would go ahead and post a second recipe to accompany it. I was in the kitchen playing around with some recipes for Valentine’s Day and decided to see what would happen if I sautéed some leftover fennel I had in my fridge.
Here is the thing. I am NOT a fan of licorice. I don’t know what it is but I just do not like the flavor. And since fennel has a very strong licorice flavor, I tend to never cook with it. However, I had some in my fridge from a previous recipe I was asked to create so I thought instead of wasting it, I would just experiement and throw it into a sauté pan. I was pleasantly surprised when the final dish was not very licorice-y in flavor.
Instead it was rather mild with only a hint of an aromatic licorice essence. The texture was more that of an onion minus the strong odor.
I also grated a fresh beet into white rice to make a pretty pink contrast to the beige-y fennel. The beet flavor was also very mild and earthy so it worked very well with the sweetness of the fennel. Mr. Beet, who is ultimately not a fan of eating beets, actually really liked the rice. I loved the bright pink color the beets produced, so perfect for Valentine’s Day. I have made more beet rice since then for other “boring” dishes just to spice up the flavor and color of plain rice.
I hope you enjoy this recipe!!
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