Sweet and sour fennels: the recipe for a light and tasty side dish

Sweet and sour fennels is a light and truly delicious side dish, the tasty alternative to the more classic fennel salad. Purifying and healthy, these typically winter vegetables are blanched in boiling water and then sautéed in a pan with raisins, toasted pine nuts and pitted olives. The final nuance with white wine vinegar, combined with a pinch of sugar, will give this dish an irresistible bittersweet note. Let them rest for a few hours, so that the flavors will be more intense. Sweet and sour fennels are perfect for lunch or dinner served with meat and hard cheeses. So let’s find out how to make sweet and sour fennels by following our recipe step by step.

How to make Sweet and Sour Fennels

Soak the raisins in warm water for about ten minutes. Clean the fennels, wash them and cut them into 8 wedges; dip them in boiling salted water (1), then boil them for just 5 minutes.

Drain the fennels and brown them with the butter in a pan (2). Season with salt and ground pepper.

Toast the pine nuts in a non-stick pan (3).

When the fennels will be golden brown, pour the white wine vinegar (4), add the sugar and let evaporate well.

Now add the pitted olives, the raisins, drained and squeezed, and then the toasted pine nuts (5). Cook for another 2-3 minutes, often turning the fennels.

Transfer the sweet and sour fennels to a serving dish and serve (6).

How to store Sweet and Sour Fennels

You can store the sweet and sour fennels for 2 days in the refrigerator, in an airtight container, and heat them slightly before enjoying them.