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About
Make this for: Dinner
Category: Salads
This Recipe Makes: 11 Serving(s)
Summary
Chopped, fresh fennel offers the delightful crunch of celery, but with a subtle licorice flavor. To crush fennel seeds, place them on a cutting board, then roll over them with a rolling pin.
What you'll need
2 tbsp.butter (no substitutes), softened
1 1/2 tsp.fennel seeds, crushed
1 1/2 tsp.finely shredded lemon peel
3/4 tsp.ground black pepper
1/4 tsp.salt
3 lbfennel bulbs (about 3)
1 3/4 lbfresh green beans, trimmed if desired
Instructions
Step 1 Stir together butter, fennel seeds, lemon peel, pepper, and salt.
Step 2 Cut off and discard upper stalks of fennel bulbs. Remove any wilted outer layers; cut off a thin slice from the fennel base. Wash fennel; cut into quarters. Remove cores. Cut fennel lengthwise into 1/4-inch-wide strips.
Step 3 Place beans in a 4-quart Dutch oven. Cook beans, covered, in a small amount of boiling salted water 4 to 5 minutes. Add fennel strips to beans. Cook 6 to 10 minutes more or until vegetables are crisp-tender. Drain. Toss fennel and beans in the bowl with the seasoned butter. Transfer to a serving dish.