The fennel caramelizes nicely thanks to maple sugar in the Nordic spiced salt and is equally delicious when served hot or at room temperature. A great side dish or perfect addition to other mezzes. Add a few drops of your favourite vinegar or lemon juice, as a finishing touch.
3 fennel bulbs
1 Tbsp Nordic spiced salt or more, to taste
4 Tbsp duck fat or olive oil
1 tsp vinegar, of your choice (opt.)
Cut bulbs into 4 or 6 sections; depending on their size. Set aside a few nice leaves to use as a garnish.
Heat a cast-iron pan on medium-low.
Add duck fat to the pan. Season the fennel with Nordic Spiced Salt and place the wedges, flat side down, in the pan.
Cook slowly, turning over once the fennel begins to caramelize.
Continue cooking, turning occasionally until the fennel is caramelized and tender. Use a sharp knife to verify if needed.
Serve garnished with fennel leaves and a dash of vinegar – if your heart so desires.