A perennial chef favorite, fennel is full of crunch and singular sweetness. So when Ryan Poli created a fennel-based condiment for his new Chicago restaurant, Tavernita, he was determined to showcase fennel's distinctive texture and flavor. He poaches the fennel in olive oil and fragrant spices, brings the mixture to a simmer, then turns the heat off. A last-minute addition of red wine vinegar brings an acidic element to the licorice-flavored vegetable. Poli serves the fennel slices alongside his carne del día but also recommends serving them with roasted fish, in a salad or reserving the oil mixture to whisk into a vinaigrette or dip bread in.
Sweet-and-Sour FennelRecipe adapted from Ryan Poli, Tavernita, Chicago
Yield: 2 cups
Cook Time: 1 hour, 20 minutes