Sauteed Fennel with Lemon and Pepper

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Added Nov 20th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Appetizers, Salads, Vegetables
  • Servings: 4 change
  • Calories per serving: 61
  • Prep Time: 5 mins
  • Cook Time: 10 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 613%
Fat 3g4%
Cholesterol 0mg0%
Sodium 358mg 15%
Carbohydrates 9g3%

More facts>>

FoodConnect Nutritionals

Ingredients

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(
    [0] => Array
        (
            [59edffff-563d-8a84-6df1-b070f5ee1b76] => Array
                (
                    [title] => fennel seed
                    [ingredientid] => 14751
                    [ingredientuuid] => 59edffff-563d-8a84-6df1-b070f5ee1b76
                    [quantity] => 0.25
                    [measure] => teaspoon
                    [title_custom] => fennel seeds
                    [componentid] => 0
                    [method] => 
                )

            [daf015d3-abc6-f194-9ddd-3e1b8d3b8bab] => Array
                (
                    [title] => spice, fennel seed, ground
                    [ingredientid] => 31377
                    [ingredientuuid] => daf015d3-abc6-f194-9ddd-3e1b8d3b8bab
                    [quantity] => 1.00
                    [measure] => teaspoon
                    [title_custom] => fennel fronds,
                    [componentid] => 0
                    [method] => chopped
                )

            [dd4c3973-cfdd-18c4-b972-3d385561b197] => Array
                (
                    [title] => sea salt
                    [ingredientid] => 28832
                    [ingredientuuid] => dd4c3973-cfdd-18c4-b972-3d385561b197
                    [quantity] => 0.50
                    [measure] => teaspoon
                    [title_custom] => sea salt
                    [componentid] => 0
                    [method] => 
                )

            [ff24f7f1-322f-5a94-6907-c49902c22fdb] => Array
                (
                    [title] => lemon peel, fresh
                    [ingredientid] => 20495
                    [ingredientuuid] => ff24f7f1-322f-5a94-6907-c49902c22fdb
                    [quantity] => 0.25
                    [measure] => teaspoon
                    [title_custom] => grated lemon rind
                    [componentid] => 0
                    [method] => 
                )

            [7b888e25-4007-2654-1d38-1cfe0c845908] => Array
                (
                    [title] => pepper, black
                    [ingredientid] => 23878
                    [ingredientuuid] => 7b888e25-4007-2654-1d38-1cfe0c845908
                    [quantity] => 0.25
                    [measure] => teaspoon
                    [title_custom] => black pepper,
                    [componentid] => 0
                    [method] => freshly ground 
                )

            [ffc86bb0-45b1-9814-059b-9a03e0277db1] => Array
                (
                    [title] => fennel, bulb, fresh, slices
                    [ingredientid] => 14753
                    [ingredientuuid] => ffc86bb0-45b1-9814-059b-9a03e0277db1
                    [quantity] => 5.50
                    [measure] => cups
                    [title_custom] => fennel bulb (about 2 small bulbs),
                    [componentid] => 0
                    [method] => (1/2-inch-thick) slices 
                )

            [ab613628-8dc5-4bc4-29f9-28e48fed8bea] => Array
                (
                    [title] => oil, olive, extra virgin
                    [ingredientid] => 22450
                    [ingredientuuid] => ab613628-8dc5-4bc4-29f9-28e48fed8bea
                    [quantity] => 2.00
                    [measure] => teaspoons
                    [title_custom] => extra-virgin olive oil
                    [componentid] => 0
                    [method] => 
                )

        )

)

  • 1/4 tsp fennel seeds
  • 1 tsp fennel fronds, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp grated lemon rind
  • 1/4 tsp black pepper, freshly ground
  • 5 1/2 cups fennel bulb (about 2 small bulbs), (1/2-inch-thick) slices
  • 2 teaspoons extra-virgin olive oil

Recipe Method

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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