Recipe: Fennel Marmalade
From Rob Gardner of thelocalbeet.com
What I really like making with fennel is what I call fennel marmalade or slow cooked fennel. Core and shred fennel. Put in a skillet with a generous amount of olive oil on low heat. You need the oil too help the fennel cook slow (but you don't want to fry the fennel). Add a clove or two of garlic to the oil, enough to perfume things but not overwhelm. Salt well as this also helps the fennel break down. Then cook for about 30 minutes until the fennel is soft. Add a splash of lemon juice or balsamic vinegar, Season with salt and pepper.
You can eat this on toast, it can serve as as pasta sauce, or as a condiment to roast meats, especially roast pork. In a jar, covered with oil, it will last several weeks (if not longer).