Pan-seared fennel alone is yummy, but mojo-inspired citrus and garlic-herb sauce, umami-rich plantain powder, delicate anise-flavored fennel fronds, rich sunchoke cream, and a drizzle of really good olive oil elevate this to a standout dish. While layered, this is a fairly simple dish to make. The key is preparing some of the components (i.e., the plan?tain powder and sunchoke cream) ahead of time so you don¡¯t get bogged down making garnishes. Trust me, the payoff is BIG. If my persnickety five-year-old likes this dish, you will love it.