Steamed and Broiled Fennel
Low Fat Recipe
The strong licorice flavor becomes milder when cooked, so steamed or grilled fennel is pleasantly sweet. Look for fennel with outer stalks at least 9-inches long; the bulbs should be pale greenish-white and crisp. Steaming fennel is the easiest way to prepare the bulb. After it is steamed, broil or grill it, the use as a garnish on a green salad.
2 small fennel bulbs
1 tablespoon olive oil
Trim off tops of fennel and remove tough outer leaves. Thickly slice each bulb.
Place in steamer over simmering water. Cover and steam five minutes.
Drain and place in shallow baking dish. Brush surface of fennel with olive oil.
Broil four to five inches from heat source one to two minutes or until lightly browned. Recipe makes two to three servings.
The feathery fronds and celery-like appearance of fennel make it an unusual vegetable for the America table; however, chefs and cooks experienced in Italian or French cuisine believe fennel's licorice-like flavor offers medicinal qualities to menus; it encourages the appetite, refreshes the palate and speeds digestion. The bulbous vegetable root, called Florentine fennel, can be sliced, steamed and grilled. It is very tasty, similar to artichoke or celery.