Sautéed Fennel with Lemon

Name: Sautéed Fennel with Lemon
Yield: 3 servings
Ingredients: 2 medium fennel bulbs (with tiny top stalks, or very few), about 1½ pounds; 2 tablespoons olive oil or butter; 2 tablespoons olive oil or butter; ¼ teaspoon salt, or to taste; ½-1 teaspoon finely grated lemon zest; Pepper to taste

Preparation info

3
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Once you’ve tossed together this utterly carefree dish you may wonder how you’ve managed without it. It is as basic, useful, and versatile as simply sautéed peppers, mushrooms, or snow peas—any or all of which will enhance it, as variations.

Ingredients

2 medium fennel bulbs (with tiny top stalks, or very few), about 1½ pounds
2 tablespoons olive oil or butter
¼

Side dish
Vegan
Gluten-free

Method

Trim and reserve the fennel leaves (and cut off and reserve top stalks, if any). Quarter each bulb lengthwise; cut each quarter crosswise in very thin slivers. Mince 1 tablespoon of the fine leaves.
Heat oil in large, heavy skillet; toss fennel slices to coat. Add salt. Continue tossing frequently over moderate heat, until tender—about 10 minutes.
Tos