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Sautéed Fennel with Lemon and Pepper

Yield 4 servings (serving size: 1 1/4 cups)
Fennel seeds and fennel fronds (the feathery tops of the bulb) both underscore this vegetable's clean anise flavor. Fennel is also called anise.

Ingredients

  • 1/4 teaspoon fennel seeds
  • 1 teaspoon chopped fennel fronds
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon grated lemon rind
  • 1/4 teaspoon freshly ground black pepper
  • 5 1/2 cups (1/2-inch-thick) slices fennel bulb (about 2 small bulbs)
  • 2 teaspoons extravirgin olive oil

Nutrition Information

  • calories 57
  • caloriesfromfat 39 %
  • fat 2.5 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.2 g
  • protein 1.5 g
  • carbohydrate 8.7 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 349 mg
  • calcium 60 mg

How to Make It

  1. Cook fennel seeds in a small saucepan over medium heat 1 minute or until toasted. Place seeds in a small zip-top bag; crush with a rolling pin.

  2. Combine fennel seeds, fennel fronds, salt, rind, and pepper in a large bowl.

  3. Steam the fennel slices, covered, 5 minutes or until tender. Drain. Add fennel and olive oil to fennel frond mixture in bowl; toss well.

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