Stewed Fennel

Ingredients

• 4 large fennel bulbs, including feathery fronds on top (or substitute 1/4 cup chervil leaves for the fronds)
• ½ cup extra virgin olive oil
• 2 tablespoons fennel seed, finely ground in a spice grinder or with a mortar and pestle
• 2 pinches red pepper flakes
• 2 teaspoons salt
• 2 tablespoons fresh lemon juice

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    690 calories; 56 grams fat; 8 grams saturated fat; 40 grams monounsaturated fat; 6 grams polyunsaturated fat; 48 grams carbohydrates; 21 grams dietary fiber; 24 grams sugars; 8 grams protein; 2648 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Clean and trim fennel bulbs, cutting off fronds. Wash and finely chop fronds, and set aside. Cut bulbs into eighths, and place in a medium saucepan. Add olive oil and 1 1/2 cups water.
2. Cover pan, and bring to a boil over high heat; then, immediately reduce heat to medium. Stir fennel, cover, and stew for 5 minutes. Add chopped fennel fronds, ground fennel seed, red pepper flakes, and salt to taste.
3. Stir mixture, and raise heat to medium-high. Cook, covered, until liquid has nearly evaporated and fennel is thoroughly cooked and soft, about 10 more minutes. (If necessary, simmer uncovered for a few minutes to reduce liquid.) Remove pan from heat, and add lemon juice. Toss to mix well. Serve hot.