I really hadn’t been too familiar cooking with fennel, until my sister and I chose an array of recipes to cook for my parents on their anniversary a few years back, one of which included fennel. Talk about a flavor enhancer! Fennel is associated with Mediterranean and Italian cuisine, and is a crunchy, licorice-tasting vegetable. It’s a white to pale-green bulb, with dark green stalks. The bulb, stalk, leaves and seeds are edible. Fennel is rich in Vitamin C and potassium, as well as phtyochemicals, offering anti-inflammatory benefits. The Fennel and Green Bean recipe below is quick, healthy and makes a great side dish. Enjoy!
FENNEL AND GREEN BEANS
Prep and Cook Time: 12 minutes
Ingredients:
- 3 cups thin green beans
- 1/2 cup sliced fennel bulb
- 1/2 medium onion, sliced
- 1 fresh tomato, seeds and excess pulp removed, chopped
- 2 TBS fresh lemon juice
- 1 TBS extra virgin olive oil
- salt and cracked black pepper to taste
Directions:
- Slice onion and let sit for 5-10 minutes to bring out its health-promoting properties.
- Bring water to a boil in a steamer with a tight fitting lid.
- Cut ends off beans and cut into 1-2 inch pieces. Slice fennel and onion.
- Steam beans and onion together for about 3 minutes, and add fennel. Steam for another 2 minutes. Drain well and pat with paper towel so any excess water does not dilute taste.
- Toss with rest of ingredients.
Serves 2
“The future is always beginning now.” ~Mark Strand
Be Well~ Meg @REJOOV
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