Sauteed Fennel and Raisin

Source: Rochelle in 2010

sauteed fennel and raisin
sauteed fennel and raisin

Sauteed Fennel and Raisin is a delicious option for the family. I seem to always have fennel that accumulates from my weekly deliveries. I find that fennel is a more limited use vegetable, in that it’s harder to just thrown in where ever, unlike a carrot, or cabbage, etc.

Fennel is a veg which hails from Italy, and is very popular among the culture. The variety we mostly will see in the markets is the “Florence Fennel” It truly is a powerhouse of nutrition. High in vitamin C, and other essential vitamins, it’s a vegetable that gets little attention in the U.S., and I’m not sure why? Does the thick, rugged exterior of the fennel intimidate its users? I hope not. The best way to tackle this lovely bulb is to cut the root off, and I like to peel the first layer off. Thus revealing the softer, more delicate flesh of this root veg.

The delightful thing about this saute (or oven roast), is the raisins. It gives the fennel and the stewed sauces that come from sauteing a delicious caramelized effect. We love fennel in my family. Sometimes the kids ask for it as a snack, sliced up. But, this version with the raisins will certainly convert any potential fennel lovers. You can serve this alone, with rice, or along side a nice pasta. 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.

Sauteed Fennel and Raisin

Try it and please yourself and your family.
Course Side Dish
Cuisine American
Keyword Vegetables
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people


  • 4 fennel bulbs, medium size
  • 1 onion sweet
  • 1/2 cup raisins
  • 2 tbs olive oil
  • 1 tbs butter


  • 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 about every 5 minutes. Serve when ingredients appear caramelized.
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