# Coal-Cooked Fennel

Fennel bulbs become creamy, tender, and sweet when buried directly in coals for about an hour, then seasoned with fresh herbs and spices.

- Total time: 60 min
- Cuisine: Italian
- Category: Side
- Language: en

## Ingredients

- Fennel bulbs
- Anise seeds
- Fresh thyme
- Red wine vinegar
- Extra virgin olive oil
- Salt
- Pepper

## Instructions

1. Trim the fronds from the fennel bulbs.
2. Bury the whole fennel bulbs in spent coals.
3. Cover the coals and fennel with a lid.
4. Cook for about an hour.
5. Remove the cooked fennel from the coals.
6. Transfer the fennel to a cutting board.
7. Carefully remove the burnt outer layers of the fennel.
8. Slice the tender, sweet inner core of the fennel.
9. Arrange the sliced fennel in a dish.
10. Chop fresh thyme.
11. Add toasted anise seeds to the chopped thyme.
12. Drizzle red wine vinegar over the fennel.
13. Pour extra virgin olive oil over the fennel.
14. Season with salt and pepper.
15. Sprinkle the chopped thyme and anise seeds over the fennel.

## Equipment

- Scissors
- Fire pit
- Lid
- Tongs
- Cutting board
- Knife
- Dish

## Tips

- Burying the fennel directly in the coals reduces water in the bulb, increasing flavor intensity and tenderness.
- Do not wrap the bulbs in aluminum foil as it will steam the fennel and make it soggy.
- The rough outer leaves protect the sweet inner core of the fennel during cooking.

## Source

- Original video: https://www.instagram.com/p/C-YB2UGvU5H/
- Recipe page: https://www.cliprecipe.com/recipe/0569ba10-1fa8-4d82-b2ac-6a0f2d7de213
- Extracted: 2025-10-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt