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Green Beans and Fennel

Makes: 10 to 12 servings
Start to Finish 30 mins
Green Beans and Fennel
Ingredients
  • 2  tablespoons  butter (no substitutes), softened
  • 1 1/2  teaspoons  fennel seeds, crushed
  • 1 1/2  teaspoons  finely shredded lemon peel
  • 3/4  teaspoon  ground black pepper
  • 1/4  teaspoon  salt
  • 3  fennel bulbs (3 pounds)
  • 1 3/4  pounds  fresh green beans, trimmed if desired
Directions

1. Stir together butter, fennel seeds, lemon peel, pepper, and salt.

2. 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.

3. 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)
  • Servings Per Recipe 10,
  • cal. (kcal) 67,
  • Fat, total (g) 3,
  • chol. (mg) 7,
  • sat. fat (g) 2,
  • carb. (g) 10,
  • fiber (g) 5,
  • pro. (g) 2,
  • vit. A (IU) 583,
  • vit. C (mg) 17,
  • sodium (mg) 124,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Vegetables () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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