Susan Spungen’s “Caramelized Fennel with Citrus and OIives,” was also another highlight from Open Kitchen that found a creative use for an entire vegetable. For this recipe she suggested trimming and cutting the fennel a day before so it was ready to cook with, making the recipe even easier to prepare. The fennel gets braised in broth, a technique I hadn’t tried before. I loved the surprising mix of caramelized, sweet fennel with the citrus and salty olives.
The following recipe is from Open Kitchen by Susan Spungen, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019 by Susan Spungen. Photo © Gentl and Hyers.