Easy Homemade Roasted Fresh Fennel Starter

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5 out of 5 Stars!

Appetizers don’t always need to be rich and heavy. Here’s a fresh fennel appetizer that can be cooked up in just a few minutes.


Fennel tastes delicious, be it fresh or raw. We often eat fennel seeds as an after-dinner mouth freshener. But fresh fennel tastes yummy too! We fry it lightly and serve it with my instant soya mayo sauce. The perfect vegetarian last-minute starter combination!

What ingredients do you need to Make a Fennel Appetizer?

All you need for this fennel appetizer recipe in a matter of minutes is fennel, garlic, olive oil, and crushed pepper. You can use the fennel stalks too!

For my thrown-together soya mayonnaise sauce, all you need is some soya sauce and any regular mayonnaise.

How to cook Fennel as an Appetizer or Starter?

Cut the fennel (including the fennel bulb) into thin slices and also chop the garlic into tiny pieces. Heat some olive oil in a pan and add the chopped garlic. Roast the garlic until you get a nice burnt look and the smell of garlic enters your nostrils. And remember, the garlic isn’t really burnt, it’s just fried or roasted till toasty brown. Just like in burnt garlic rice.

Fennel kept on a blue cutting plate.
Fennel
Fennel and Garlic - Ingredients for this recipe.
Fennel and Garlic
Slices of fennel and whole fennel on a blue cutting board.
Slice the fennel
Garlic pieces in olive oil on a frying pan.
Heat Garlic in Olive Oil
Roasted garlic in the frying pan.
Burnt Garlic in a pan

Then add in the sliced fresh fennel and top with crush some pepper over it. Allow this to cook in a frying pan for a few minutes and then turn over and saute for a few more.

Sliced fennel in a frying pan.
Add fennel to the frying pan
Coarsely grounded pepper on fennel in a frying pan.
Add pepper to the fennel
Fennel and garlic cooking in the frying pan.
Saute the fennel

And voila, your fennel appetizer is ready. Doesn’t it look delicious?

Serve it plain, or with a sauce of your choice. My easy peasy instant soy mayonnaise is good too. Just mix soy sauce with regular mayonnaise and that’s it!

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Sauteed fennel in olive oil, burnt garlic and pepper on a black plate with dip.
Fennel in olive oil, burnt garlic and pepper
Sauteed fennel on a black plate with dip in white bowl.

Easy Roasted Fresh Fennel With Garlic And Pepper

Abby
Appetizers don't always need to be rich and heavy. Here's a homemade fresh fennel appetizer that can be ready in just a few minutes.
5 out of 5 Stars!

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish, Snacks, Starters or Appetizer
Cuisine Fusion, International
Servings 4
Calories 166 kcal
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Gluten free icon on Abbysplate website.
No added sugar icon on Abbysplate website.
Snacks icon on Abbysplate website.
Vegetarian icon on Abbysplate website.

Ingredients
  

  • 250 g Fresh Fennel
  • 8 Garlic Cloves or Garlic Flakes
  • 2 Tablespoon Olive Oil
  • 1 teaspoon Pepper Powder Crushed
  • .5 teaspoon Salt

For the Soya Mayonnaise Dip

  • 1 Tablespoon Soya Sauce
  • 3 Tablespoon Mayonnaise

Instructions
 

  • Cut the fennel into thin slices and chop the garlic into tiny pieces.
  • Heat some olive oil in a pan and add the chopped garlic.
  • Roast the garlic until you get a nice burnt look and aroma.
  • Then add in the sliced fennel and sprinkle with ground pepper and salt to taste.
  • Allow this to cook in a frying pan for a few minutes and then turn over and saute for a few more.
  • And your fennel appetizer is ready.

For the Soya Mayonnaise Dip

  • Simply mix the soya sauce with regular mayonnaise to create the easy soy mayonnaise dip. For a spicier option, add in a few pinches of chili powder.

Please click to rate the recipe! Left you don’t like it, right you love it!

Notes

  • Use the stalks of the fennel. They’re tasty too!
  • Although fennel can be eaten raw, cooking makes it sweeter and tender.
  • Serve with a soya mayonnaise dip or eat as is as well.
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Stuff You Might Want to Use

All Natural Slate Cutting Board
King Arthur Baking - Country Bread Knife
The Fry Family

Nutrition (Per Serving)

Calories: 166kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 352mg | Potassium: 305mg | Fiber: 2g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 1mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
Sauteed fennel on a black plate with dip in white bowl.
Sautéed fennel in burnt garlic and pepper

Cooking Tips & Tricks

  • When cutting the fennel, remember you can use the stalks too!
  • Although fennel can be eaten raw, cooked fennel has a milder and sweeter taste.
  • You can replace the ground pepper with paprika.
  • Simply mix soya sauce with regular mayo for my soy mayonnaise dip.
  • Or mix chilli powder, soy sauce, and mayo for a spicy mayo dip.
  • Also tastes good with a dash of lemon juice.

Fennel Cooking Questions

What Type Of Vegetable Is Fennel?

Fennel is a flowering plant that belongs to the carrot family. Every part of the fennel is edible, from the flowers and leaves to the roots. It can easily become one of your favorite plants.

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Can You Eat Raw Fennel? What Does It Taste Like?

Yes, the fennel bulb can be eaten raw. Its flavor is anise-like but a bit strong, so if you want a sweeter and tender version then it’s best to cook it.

Should Fennel Be Refrigerated?

Yes, you should store fresh fennel in a sealed plastic bag in the refrigerator until used. This prevents it from getting brown spots or wilting for a few days at least.

How Many Types Of Fennel Are Available?

There are 2 types of fennel. The one that’s like a herb and cultivated for its seeds is called herb fennel or Foeniculum vulgare. The other one is a bulb vegetable that’s cultivated to be eaten and is called Florence fennel or Finocchio – Foeniculum vulgare var. dulce.

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Pinterest images of fennel and fennel in olive oil, burnt garlic and pepper.
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