Sautéed Fennel with Lemon
Fennel has a licorice taste and, like most root vegetables, gets sweeter the longer it's cooked.
INGREDIENTS | SERVES 4
2 fennel bulbs 2 tablespoons olive oil
1 lemon, sliced
⅛ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons water
2 tablespoons fresh lemon juice
Trim fronds and ends from fennel bulbs and remove outer layer. Cut the bulb into quarters lengthwise.
Heat olive oil in large pan over medium heat. Add fennel and sauté, stirring occasionally, for 5 minutes.
Add lemon, salt, pepper, water, and lemon juice. Bring to a simmer, then cover, and simmer over low heat for 10 minutes until fennel is tender. Serve immediately.
PER SERVING Calories: 110 | Fat: 7g | Sodium: 135mg | Carbohydrates: 10g | Fiber: 4g | Protein: 1g
