Kate Merker
Recipe by Real Simple November 2006

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Credit: Marcus Nilsson

Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the fennel in a large saucepan. Thinly slice the zest into matchstick-size strips and scatter them over the fennel. Add the lemon juice, 1 teaspoon of the salt, the peppercorns, coriander (if using), wine, and broth. Bring to a boil. Reduce heat, cover, and simmer until the fennel is tender, 15 to 20 minutes. Remove from heat. (You can cook the fennel ahead of time for 10 to 15 minutes. Set aside at room temperature for up to 4 hours. Warm over medium heat for 5 minutes.)Using a slotted spoon, transfer the fennel and lemon zest to a platter. Sprinkle with the remaining salt and the reserved leaves. Serve warm or at room temperature.

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Nutrition Facts

95 calories; sodium 665mg; carbohydrates 14g; fiber 6g; sugars 1g; protein 4g.
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