Thursday, August 28, 2014

Sauteed Fennel with Garlic


2 medium fennel bulbs

3 tablespoons olive oil

4 garlic cloves, minced

Salt and pepper

2 tablespoons chopped fresh parsley


Trim the stems and fronds from the fennel bulbs. Mince and reserve 1

tablespoon of the fronds. Cut the bulb into 1/2-inch think slices.

Heat the oil in a large skillet over medium heat. Add the garlic and saute for 1

minute. Add the fennel slices and toss to coat with the oil. Cook, stirring

often, until the fennel is lightly golden, 10-12 minutes. Season with salt and

pepper. Stir in the reserved fennel fronds and the parsley; serve.

Serves four

from MangiaBenePasta

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