Fennel and Raisin sauteed

Fennel & Raisin saute

Source: me (personal recipe)

Personal notes:
This is a great delight to everyone.  It’s warm, it’s caramelized and it looks as good as it tastes.  It’s a great way to make use of fennel and raisins.  Try it and please yourself and your family.

fennel raisin sauteed
4 bulbs of Fennel 2 Tbs. olive oil
1 sweet onion 1 Tbs. butter
½ cup raisins


Cut the long stocks off your fennel bulb, discard the long stock.  Cut width wise the fennel.  Meanwhile, get your onion diced or cut width wise in thin rings as well and begin to saute the cut onions in the warmed oil/butter mixture.  Saute until transparent and soft.  Set aside.

Once fennel is cut, add to the sauteed onions.  Cook for about 5 minutes, or until the fennel begins to soften.  Once you have reached this point, add your raisins.  Cook and stir around, coating the raisins with the juice of the oil/butter liquid.  Cover pan with lid and cook on medium heat, checking and stirring bout every 5 minutes.  Serve when ingredients appear caramelized.

Serves 5-6