| SAUTEED FENNEL WITH SCALLIONS |
adapted from Uncommon Fruits and Vegetables: A commonsense
guide, by Elizabeth Schneider
Fennel bulbs
2 tbsp. olive oil
2 tbsp. chopped scallions
salt and pepper to taste
Trim and reserve fennel leaves and stalks. Mince 1 tablespopon of the
fine leaves. Quarter each bulb lengthwise; cut each quater crosswise
in thin slivers.
Heat oil in a large, heavy skillet; toss fennel slices to coat. Continue
tossing frequently over moderate heat, until tender - about 10 minutes.
Toss with scallions, salt, and pepper to taste. Sprinkle with minced
tops. Serve warm. Optional: offer lemon juice or balsamic vinegar as a
condiment.
guide, by Elizabeth Schneider
Fennel bulbs
2 tbsp. olive oil
2 tbsp. chopped scallions
salt and pepper to taste
Trim and reserve fennel leaves and stalks. Mince 1 tablespopon of the
fine leaves. Quarter each bulb lengthwise; cut each quater crosswise
in thin slivers.
Heat oil in a large, heavy skillet; toss fennel slices to coat. Continue
tossing frequently over moderate heat, until tender - about 10 minutes.
Toss with scallions, salt, and pepper to taste. Sprinkle with minced
tops. Serve warm. Optional: offer lemon juice or balsamic vinegar as a
condiment.
