Green Beans and Fennel
- Stir together butter, fennel seeds, lemon peel, pepper, and salt.
- Cut off and discard upper stalks of fennel bulbs. Remove any wilted outer layers; cut off a thin slice from the fennel base. Wash fennel; cut into quarters. Remove cores. Cut fennel lengthwise into 1/4-inch-wide strips.
- Place beans in a 4-quart Dutch oven. Cook beans, covered, in a small amount of boiling salted water 4 to 5 minutes. Add fennel strips to beans. Cook 6 to 10 minutes more or until vegetables are crisp-tender. Drain. Toss fennel and beans in the bowl with the seasoned butter. Transfer to a serving dish.
Nutrition Facts (Green Beans and Fennel)
- Per serving:
- 67 kcal cal.,
- 3 g fat
- (2 g sat. fat,
- 7 mg chol.,
- 124 mg sodium,
- 10 g carb.,
- 5 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet