Sauteed Fennel with Lemon and Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fennel seeds and fennel fronds (the feathery tops of the bulb) both underscore this vegetable's clean anise flavor. Fennel is also called anise. 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 |
Directions:
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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