Green beans with fennel
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fennel root adds a unique flavor and aroma to green beans. Sauté it in olive oil, then toss it in a pan with blanched green beans, adding a touch of butter to give the vegetables a delicious sheen. This succulent vegetable side dish pairs well with any meat, poultry, or fish dish.
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Recipe:
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel root and cook, stirring, until toasted, 15 minutes. Cook 1 pound (0.7 kg) halved green beans in boiling salted water for 5-6 minutes. Drain and add the beans to the fennel. Stir in 2 tablespoons each butter and water and cook until the vegetables are glazed, 2 minutes. Season with salt and pepper to taste.
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