Blogging from A to Z - F

The vegetable fennel is a great source of Vitamin C, in addition to being a good source of dietary fiber, potassium, manganese, folate, and molybdenum. Crunchy and a bit sweet, it is often found in Mediterranean cuisine. The stalks that grow from this bulb are topped with feather-like green leaves. Its yellow flowers produce seeds. The bulb, stalks, leaves and seeds are all edible.* While I don't use fennel often, I have some dried seeds here for a few recipes. 

I'm thinking of trying this recipe I found at Allrecipes.com.

Prep time: 10 minutes
Cook time: 6 minutes
Serves 4

1 pound fresh green beans, trimmed
1 fennel bulb, cut into thin slices
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and pepper to taste
1/4 cup crumbled feta cheese

1. Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.

2. Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

Two people who made this recipe said they would not boil the fennel.


* Source: The World's Healthiest Foods

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