Sautéed Fennel with Lemon and Pepper

recipe
Fennel seeds and fennel fronds (the feathery tops of the bulb) both underscore this vegetable's clean anise flavor. Fennel is also called anise.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional 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

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

Preparation

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.

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

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

Note:

Deborah Madison,

Local Flavors

September 2007
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