Ingredients:
2 tablespoons butter (no substitutes), softened
1-1/2 teaspoons fennel seeds, crushed
1-1/2 teaspoons finely shredded lemon peel
3/4 teaspoon ground black pepper
1/4 teaspoon salt
3 fennel bulbs (3 pounds)
1-3/4 pounds fresh green beans, trimmed if desired
Directions:
Stir together butter, fennel seeds, lemon peel, pepper, and salt.
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.
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.
Recipe makes 10 to 12 servings.
Nutrition information per serving:
Calories: 67
Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 7mg
Sodium: 124mg
Carbohydrate: 10g
Fiber: 5g
Protein: 2g
Exchanges: 2 Vegetables, .5 Fat
