Green Beans and Fennel


To crush fennel seeds, place them on a cutting board and use a rolling pin to roll over them to crush them.

Green Beans and Fennel
Total Time:
30 mins


  • 2 tablespoon butter (no substitutes), softened

  • 1 ½ teaspoon fennel seeds, crushed

  • 1 ½ teaspoon finely shredded lemon peel

  • ¾ teaspoon ground black pepper

  • ¼ teaspoon salt

  • 3 fennel bulbs (3 pounds)

  • 1 ¾ pound fresh green beans, trimmed if desired


  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 (per serving)

67 Calories
3g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 67
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 124mg 5%
Total Carbohydrate 10g 4%
Protein 2g
Vitamin C 17.1mg 86%
Calcium 60.6mg 5%
Iron 1.3mg 7%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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