with butter and lemon
What you will need
2 bulbs of fennel
2 tbsp butter
1/2 a lemon
How to cook
Delicious and easy!
Slice away all of the greens. You can use the wispy fronds as a garnish if you like. It has a mild fennel flavor.
Slice in half
Slice the fennel in half through the axis. If viewing the fennel from under the bulb, it has a generally ovular shape. Slice through this oval at it's widest point.
Remove root tip
The base is usually a little browned. Slice off the ugly parts.
Remove outer layer
Sometimes the outer layers can be dirty or dingy.
Cut into wedges
Slice into wedges. Be careful to leave enough core that each wedge stays together as a whole.
Arrange the fennel wedges in a sautée pan over medium-low heat. Add lemon juice.
Salt and pepper
Season lightly with salt and pepper.
Add butter and cover
Place the butter on top of the fennel.
Cook for about 15 minutes
Put the lid on the pan. Cook until fennel is browned on one side.
When the fennel is dark and caramelized on one side, flip it over to brown the opposite face.