Family Recipes Cookbook

The cookbook I never got around to finishing…

Sautéed Fennel with Lemon 07/31/2010

Filed under: Adrienne DeArmas,Sides,Stove Top,Summer — dearmasa @ 7:05 AM


  • One fennel bulb
  • 2 T. olive oil or butter
  • salt and pepper to taste
  • 1/2 tsp. lemon zest, grated finely


Trim and save the fennel leaves. Quarter the bulb lengthwise, cut each quarter crosswise in very thin slivers. Mince 1 tablespoon of the fine leaves.

Heat oil in heavy skillet, toss fennel slices to coat. Add salt. Continue tossing frequently over moderate heat until tender, about ten minutes.

Toss with lemon zest and pepper. Sprinkle with minced tops.


One Response to “Sautéed Fennel with Lemon”

  1. dearmasa Says:

    A few notes on this… I did not understand the whole how to cut the bulb instructions, so I just cut the white part into slivers and the stalks like you would celery. I put the stalk bits in the pan first, then added the bulb slivers. And I added garlic cuz, well, I love garlic! I definitely want to keep playing with this, tho and will update it if I perfect it.

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