Total Time
25mins
Prep 10 mins
Cook 15 mins

The fennel is sliced thin and sauteed in olive oil with chopped leeks, then finished with fresh lemon zest and a pat of butter. Goes well with braised meats. And I thought I didn't like fennel.

Ingredients Nutrition

  • 29.58 ml olive oil
  • 1 fennel bulb, top removed cored and sliced thinly
  • 1 large leek, tough greens removed cleaned and sliced into 1/2-inch pieces
  • salt & freshly ground black pepper
  • 4.92 ml lemon zest
  • 14.79 ml butter

Directions

  1. Heat oil in a medium sized skillet over medium heat; add fennel and cook, stirring occasionally until translucent, about 10 minutes.
  2. Add leeks, season with salt and pepper, cook 5 minutes more,.
  3. Stir in lemon zest and butter, adjust seasonings, serve.
Most Helpful

5 5

Quick, easy, simple and delicious! Easy recipe that brings out the sweet and delicate licorice flavor of the fennel. If you have not tried or think you don't like fennel, I suggest you try fennel. It is a lovely vegetable that I think is neglected here in the Midwest. I dislike licorice but the first time I tried fennel, well it was love at first bite!! Next time I'll sprinkle a few fronds on top before severing. Made for team Soup-A-Stars during ZWT9 2013