Green Beans and Fennel
Recipe from Better Homes and Gardens

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

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Servings: Makes 10 to 12 servings.
Total Time: 30 mins
Related Categories: Christmas Side Dishes, Fennel, Green Beans, Lemons, Low Calorie, Low Fat, Low Sodium, Thanksgiving Side Dishes
 
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Ingredients
  • 2  tablespoons
    butter (no substitutes), softened
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  • 1-1/2  teaspoons
    fennel seeds, crushed
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  • 1-1/2  teaspoons
    finely shredded lemon peel
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  • 3/4  teaspoon
    ground black pepper
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  • 1/4  teaspoon
    salt
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  • 3 
    fennel bulbs (3 pounds)
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  • 1-3/4  pounds
    fresh green beans, trimmed if desired
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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. Makes 10 to 12 servings.
Nutrition information
Calories 67, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 124 mg, Carbohydrate 10 g, Fiber 5 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 29%, Calcium 6%, Iron 7%. Exchanges: Vegetable 2, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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