Skillet Burnt End with cracked fennel

Method

1. Gather and prep everything first: olive oil, garlic, smoked paprika and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Turn the heat up, add the burnt end, and cook until deeply browned and aromatic.
4. Fold in the garlic and season generously; give everything a minute to come together.
5. Add the coconut milk and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a handful of herbs right before serving.
7. Serve warm, ideally with something to soak up the sauce.