SAUTéED FENNEL
Steps:
- Cut off the leafy tops and fibrous stalks and trim off the root ends from fennel bulbs. If you want, save some of the feathery leaves to chop and use later to garnish the dish before serving. Peel away any bruised outer layers. Cut the bulbs in half and then slice fairly thin. Heat a heavy skillet over medium-high heat. Pour in enough oil to coat the bottom generously and add the cut fennel. Let the fennel brown for a few minutes undisturbed. Start tossing or stirring occasionally and continue to cook until the fennel is tender. Season with salt, fresh-ground black pepper, and the chopped fennel leaves. Finish with a squeeze of lemon juice or a pinch of dried chile flakes.
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Jayden Guevara
[email protected]I've made this recipe several times and it's always a hit. My family loves the flavor of the fennel and the lemon.
Alivia Lewis
[email protected]This is a really easy recipe to make. It's perfect for a weeknight meal.
Asadulla Algalib
[email protected]I love the combination of fennel and lemon. This recipe is a great way to highlight the flavors of both ingredients.
cute lavie
[email protected]This recipe is a great way to use up leftover fennel. I usually have some leftover after making a fennel salad, and this is a great way to use it up.
Harriet Mason
[email protected]I'm always looking for new ways to cook fennel and this recipe is a keeper. The fennel was tender and flavorful, and the lemon and Parmesan cheese added a nice touch.
Tili Sheta
[email protected]This is a great recipe for a quick and easy side dish. I usually have all of the ingredients on hand, so it's a go-to recipe for me when I'm short on time.
Lilly Gardner
[email protected]I love the flavor of fennel and this recipe really brings it out. The sautéing process mellows out the flavor and makes it more palatable.
Moni Ullah
[email protected]This recipe was easy to follow and the fennel turned out great. I served it as a side dish with roasted chicken and it was a perfect complement.
Uros Jovanovic
[email protected]I'm not a fan of fennel, but I tried this recipe and it was surprisingly good. The fennel was tender and flavorful, and the lemon and Parmesan cheese added a nice brightness and tang.
Alex Uzun
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the sweet flavor of the fennel.
adeel shabbir
[email protected]I've made this recipe several times and it's always a hit. My family loves the flavor of the fennel and the lemon.
Nangela Mlau
[email protected]This is a really easy recipe to make. It's perfect for a weeknight meal.
Richard Santana
[email protected]I love the combination of fennel and lemon. This recipe is a great way to highlight the flavors of both ingredients.
Naeem Nomi
[email protected]This recipe is a great way to use up leftover fennel. I usually have some leftover after making a fennel salad, and this is a great way to use it up.
Anil Sapkota
[email protected]I'm not a huge fan of fennel, but this recipe changed my mind. The sautéing process really mellows out the flavor and makes it more palatable.
Ariyo Oluwayemisi
[email protected]This is a great side dish for any meal. It's easy to make and always a crowd-pleaser.
Enabulele Adesuwa
[email protected]I love this recipe! It's so simple, but the flavors really shine through. I've made it several times and it's always a hit.
Ali Sahib
[email protected]This recipe is a great way to showcase the unique flavor of fennel. The sautéing process brings out the sweetness of the vegetable, and the lemon and Parmesan cheese add a nice balance of acidity and richness.
Abedelrahman Zaid Al Kilani
[email protected]I made this sautéed fennel last night and it was delicious! I used a little less butter than the recipe called for, and it was still plenty rich and flavorful. I served it over pasta and it was a great way to use up some of the fennel from my garden.
faizan Quraeshi
[email protected]This sautéed fennel recipe was a hit! The fennel was tender and flavorful, and the lemon and Parmesan cheese added a nice brightness and tang. I served it as a side dish with roasted chicken, and it was the perfect accompaniment.