Sauteed Fennel with Garlic and Parsley

Name: Sauteed Fennel with Garlic and Parsley
Ingredients: 2 medium bulbs, fennel (about 2 pounds), stems, fronds, and base trimmed (see illustrations 1 and 2), 1 tablespoon minced fronds reserved; 3 tablespoons, olive oil; 4 medium cloves, garlic, minced; , Salt and ground black pepper; 2 tablespoons, minced fresh parsley leaves

Side Dishes
Vegetables
Vegetarian
Quick

Appears in Cook's Illustrated May/June 1996

To discover fennel's virtues, slice it thin and cook it slowly.

SERVES 4

TIME 30 minutes

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