Caramelized fennel with goat's curd from Plenty (page 172) by Yotam Ottolenghi

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Notes about this recipe

  • heidi_ijgwa2 on May 31, 2026

    Tips: 1) less dill—it’s overpowering. 2) fry fennel at lower temp so that butter solids don’t blacken. Not sure what point of garlic was as couldn’t taste it; may add with spices if I make this again.

  • samkuchen on March 22, 2026

    Nothing special, not worth the effort

  • prkrgrant on December 22, 2025

    For the effort, this dish is incredible. The sauce is surprisingly nice given its simplicity, and it was a hit at our dinner party. Couple of recipe gripes that would trip up someone set on following the recipe exactly as written: the cooking time given for searing was (in my opinion) predictably way too short. 1-2 minutes per side is just not enough and the fennel needed a lot more time in the pan to get as brown as I wanted. Plan on doubling or tripling the cook time when the fennel is in the pan. Additionally, searing the veg with butter and olive oil on the directed high heat predictably burned some of the butter solids and caused the oil to smoke. Next time, I'll start with a neutral oil to sear the fennel, then add a good amount of butter with the sugar and fennel seeds to make the pan sauce.

  • hlange on June 08, 2024

    Following the recipe to the T most of the fennel fell apart even though I didn't take too much off the bottom. The flavors were great with so much going on but I probably wouldn't make again, mostly because I wasn't sure what the author had in mind as far as serving goes. Texture-wise we felt like we were eating a pile of cooked onions which wasn't very appealing. They would probably be good as a crostini.

  • apattin on January 30, 2023

    Lovely, but a bit too much fat for my taste and too much sugar. I will remeat with adjustments

  • patioweather on May 05, 2020

    Served as a crostini. Let the fennel get darker than you feel comfortable with.

  • rodillagra on January 17, 2019

    Didn't add the dill, garlic or cheese as I was serving this as a side dish. Tasted fantastic. Would definitely slice the fennel thinner the next time (and it looks thinner in the photo in the book).

  • anya_sf on June 27, 2018

    I trimmed too much off the bottoms of the bulbs so many of the slices did not stay intact, but still cooked OK. I didn't have dill, so I used a bit of mint (less since it's stronger), and it was good. I cooked the garlic with the fennel for a minute so it wouldn't be raw. The fennel was delicious. I would have preferred it cooked slightly more, so next time I'd slice it thinner.

  • Starrysky on July 10, 2017

    Very very good! The combination of fennel and goat cheese is a winner!

  • e_ballad on November 07, 2016

    So so good. Will happily double the recipe next time. Incredibly tasty, with so many flavours & textures in one simple dish.

  • Miquette on March 12, 2013

    Insanely good! Will lower the temperature a little next time as the butter began to burn while browning the fennel. I wiped out the pan and added some fresh butter/oil before adding the sugar and fennel seeds and caramelizing over med-high.

  • michalow on December 31, 2012

    Amazing. And I haven't even added the goat cheese yet, which can only make it better.

  • FJT on November 28, 2012

    Oh, this is so good!! Beautiful flavour and textures ... this ne might be on our Christmas menu.

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