Hearts of Fennel with Lemon and Coriander |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
2 small fennel bulbs (sometimes called anise, available at most supermarkets), trimmed, reserving 6 of the leaves of garnish if desired |
1 tablespoon olive oil |
1 tablespoon unsalted butter |
1 tablespoon fresh lemon juice |
2 tablespoons minced fresh coriander |
Directions:
1. In a kettle of boiling salted water cook the fennel for 15 minutes, or until it is barely tender. Transfer the fennel to a cutting board, let it cool, and cut it lengthwise into 1/3-inch-thick slices. In a large skillet heat the oil and the butter over moderately high heat until the butter is foaming and in the fat sauté the fennel slices for 3 minutes on each side, or until they are golden. Sprinkle the fennel with the lemon juice, the coriander, and salt and pepper to taste, divide it between 2 plates, and garnish it with the reserved fennel leaves.
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