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Epicurious

Grilled Fennel

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Michael Graydon + Nikole Herriott

Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled. This recipe is from chef Josef Centeno of P.Y.T. in Los Angeles, CA.

Recipe information

  • Yield

    4 servings

Ingredients

4 medium fennel bulbs (about 3 pounds total), sliced lengthwise ½ inch thick
3 tablespoons olive oil
Kosher salt, freshly ground pepper

Preparation

  1. Prepare a grill for medium-high heat. Toss fennel on a rimmed baking sheet with oil; season with salt and pepper. Grill fennel until lightly charred, about 4 minutes per side.

Nutrition Per Serving

Calories (kcal) 190
Fat (g) 11
Saturated Fat (g) 1.5
Cholesterol (mg) 0
Carbohydrates (g) 25
Dietary Fiber (g) 11
Total Sugars (g) 13
Protein (g) 4
Sodium (mg) 180
TagsFennelRoot VegetableVegetableQuickEasySideVegetarianVeganNut FreeGluten FreeDairy FreeKetoHealthyishGrillingBon Appétit
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