Elizabeth Schneider

Gingered Fennel Toss

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Vegetables from Amaranth to Zucchini
Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

An easy, last-minute side dish that’s surprisingly special, given the few ingredients and speed of preparation. Use fresh, juicy ginger and taste as you add: Ginger’s “bite,” like fennel’s aroma, varies considerably. Instead of ginger, you can substitute ½ to 1 teaspoon grated lemon zest.

Ingredients

  • 2 medium-large Florence fennel bulbs with tops (1½ to 2 pounds)
  • Fresh ginger
  • 1 tablespoon butter

Method

  1. Trim off and reserve fennel tops. Cut off stalks (reserve for another use). Cut each bulb lengthwise into 4 equal pieces. Remove outer layer if heavy or dryish. Cut each quarter crosswise into very thin slices.
  2. Using vegetable peeler, first peel ginger, then shave enough slivers to equal 1 generous tablespoon. Cut into very thin strips.
  3. Melt butter in