Fennel Marmalade
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1medium onion, quartered lengthwise, then cut across the grain into thin slices
- 1½pounds fennel, trimmed, quartered, cored, and cut across the grain into thin slices
- Salt
- freshly ground pepper
- 3garlic cloves, minced
- 1teaspoon fresh lemon juice
Nutritional analysis per serving (4 servings)
129 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 3 grams protein; 485 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onion. Cook, stirring, until it begins to sizzle and soften, about five minutes. Add the fennel and a generous pinch of salt. Cook, stirring often, until it begins to soften, about five minutes. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The mixture should melt down to a purée. Add the garlic, and taste and adjust salt and pepper. Stir together, cover and simmer for another 15 minutes until the mixture is lightly colored and very soft. Remove the lid, and if there is liquid in the pan, cook uncovered until the purée is thick and no more liquid remains in the pan. Stir in the lemon juice, adjust seasonings and serve. Alternately, allow to cool and serve at room temperature.
- Advance preparation: This marmalade will keep in the refrigerator for at least a week, and it freezes well.
Private Notes
Comments
This makes a great pizza base. Smoked Gouda, marmalade, olive oil, cooked/chopped bacon, raisins, (spinach or arugula if you want). Top with some parmesan.
I added 1/2 c+ fresh orange juice to the mix, as well as 1/4 sugar. When it was cooked down, I stirred in the rind of one lime. Served as one element of an antipasti spread, along with whipped ricotta with herbs and evoo, roasted little tomatoes with thyme and shallots, and spinach with raisins and pine nuts. Well received.
I agree about the blandness, I added thyme, lemon infused olive oil and a little lemon zest. Served it with sea bass, it was delicious!
Never approached purée, just ended up as sautéed fennel and onion, slightly caramelized. I cooked on lowest possible heat, and ultimately tried adding a little water; didn’t help. Expect it will still be tasty, and may take a blender to it—we’ll see.
This works really well even if you don't have quite the right ratio of onions to fennel. Delicious both times I made it.
I added 1/2 c+ fresh orange juice to the mix, as well as 1/4 sugar. When it was cooked down, I stirred in the rind of one lime. Served as one element of an antipasti spread, along with whipped ricotta with herbs and evoo, roasted little tomatoes with thyme and shallots, and spinach with raisins and pine nuts. Well received.
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