Sautéed Fennel with Lemon and Pepper

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


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

Recipe from

Cooking Light

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


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


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.