Sauteed Fennel with Garlic and Parsley
By America's Test KitchenPublished on September 14, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
2 medium bulbs fennel (about 2 pounds), stems, fronds, and base trimmed (see illustrations 1 and 2), 1 tablespoon minced fronds reserved3 tablespoons olive oil 4 medium cloves garlic, mincedSalt and ground black pepper 2 tablespoons minced fresh parsley leaves
Before You Begin
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.
Instructions
- 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).
- 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.
- Season generously with salt and pepper to taste. Stir in minced fronds and parsley. Serve immediately.
Time
30 minutesYield
Serves 4Ingredients
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
Test Kitchen Techniques
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
Test Kitchen Techniques
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
Test Kitchen Techniques
Why This Recipe Works
We learned while experimenting with fennel that it responds well to sautéing. Fairly slow cooking turned out to be the key for delivering fennel that was uniformly tender in our sautéed fennel recipe.
Before You Begin
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.
Instructions
- 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).
- 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.
- Season generously with salt and pepper to taste. Stir in minced fronds and parsley. Serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments