Sauteed Fennel with Garlic and Parsley

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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

WHY THIS RECIPE WORKS

We learned while experimenting with fennel that it responds well to sautéing. Fairly slow cooking turned out to be the key for delivering fennel that was uniformly tender in our sautéed fennel recipe.

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