Stewed Fennel

1. 1

   Clean and trim fennel bulbs, cutting off fronds.

2. 2

   Wash and finely chop fronds, and set aside.

3. 3

   Cut bulbs into eighths, and place in a medium saucepan.

4. 4

   Add olive oil and 1 1/2 cups water.

5. 5

   Cover pan, and bring to a boil over high heat; then, immediately reduce heat to medium.

6. 6

   Stir fennel, cover, and stew for 5 minutes.

7. 7

   Add chopped fennel fronds, ground fennel seed, red pepper flakes, and salt to taste.

8. 8

   Stir mixture, and raise heat to medium-high.

9. 9

   Cook, covered, until liquid has nearly evaporated and fennel is thoroughly cooked and soft, about 10 more minutes.

10. 10

    (If necessary, simmer uncovered for a few minutes to reduce liquid.)

11. 11

    Remove pan from heat, and add lemon juice.

12. 12

    Toss to mix well.

13. 13

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.