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.

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    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 
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    fennel bulbs (3 pounds)
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    1 3/4  pounds 
    fresh green beans, trimmed if desired

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 information
Per Serving: 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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