Fennel Confit

Summary: This is really delicious in a marvelously simplistic way. Eat it plain, or better, atop grilled bread slathered with ricotta. Also good on pizza...

Yield: about 2 cups


  • 1/3 cup extra virgin olive oil
  • 4 cups diced fennel
  • 2 dates, minced
  • 1/2 cup diced shallots
  • white pepper
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • salt


In a 10" skillet set over medium heat, warm the olive oil. Add the fennel, dates and shallots and sprinkle fairly generously with salt and white pepper. Stir to combine everything well, turn heat down to medium-low and cover. Cook 10 minutes, and stir to make sure everything is "melting" nicely.

Add the honey and apple cider vinegar, stir to combine, and cover again. Cook another 10 minutes and then taste, adding more salt and/or pepper if needed.

Cook until fennel is soft but not mushy. It should taste caramelly and unctuous.

Serve warm, room temp or cold!