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.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 39%
  • Fat: 2.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.5g
  • Carbohydrate: 8.7g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 349mg
  • Calcium: 60mg


  • 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


  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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