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Caramelized fennel with goat cheese

No, really. That’s about it. You caramelize the fennel. The biggest issue with this dish is that American vegetables are fucking huge compared to the ones I think Yotam uses in his estimates, so I’ve had to do everything by weight. With these, I got the right amount by weight, but the size meant they got ‘mostly cooked’.

I put it on a plate and decorated, which I’m incredibly lazy and tend not to do. This dish was the first time I tried really caramelizing, including making something from the fond (the stuff at the bottom of the pan).

Source: Plenty, pg 172-173