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Ingredients
| unsalted butter: 2 tsp |
| fennel seed (whole): 1 tsp |
| black pepper: 1/4 tsp (and salt) |
| fennel: 3 bulbs |
| canned green beans: 0.33 lb |
Green beans and fennel
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
1. Stir together butter, fennel seeds, lemon peel, pepper, and salt.
2. Cut off and discard upper stalks of fennel bulbs. Remove any wilted outer layers; cut off a thin slice from the fennel base. Wash fennel; cut into quarters. Remove cores. Cut fennel lengthwise into 1/4-inch-wide strips.
3. Place beans in a 4-quart Dutch oven. Cook beans, covered, in a small amount of boiling salted water 4 to 5 minutes. Add fennel strips to beans. Cook 6 to 10 minutes more or until vegetables are crisp-tender. Drain. Toss fennel and beans in the bowl with the seasoned butter. Transfer to a serving dish. Makes 10 to 12 servings.