Sauteed Fennel with Garlic and Parsley

By norsegal8

Sautéing causes the anise flavor of fennel to fade but concentrates the natural sugars in the vegetable. This side dish particularly complements seafood or poultry.

Ingredients

• 2 medium bulbs fennel (about 2 pounds), stems, fronds, and base trimmed (see illustrations 1 and 2), 1 tablespoon minced fronds reserved
• 3 tablespoons olive oil
• 4 medium cloves garlic, minced
• Salt and ground black pepper
• 2 tablespoons minced fresh parsley leaves

Details

Servings 4

Preparation

Step 1

1. Halve and core fennel (illustration 4). With cut side down and knife parallel to work surface, slice each fennel half crosswise to yield 1/2-inch slices (illustration 5). Then, with knife perpendicular to work surface, cut each fennel half lengthwise into long thin strips (illustration 6).

2. Heat oil in large skillet. Add garlic; sauté over medium heat until lightly colored, about 1 minute. Add fennel strips; toss to coat with oil. Cook, stirring often, until fennel has softened considerably but still offers some resistance, about 15 minutes.

3. Season generously with salt and pepper to taste. Stir in minced fronds and parsley. Serve immediately.