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Sautéed Fennel With Fennel Fronds Recipe
Fennel is a three-in-one deal—the bulb, the stalk, and the fronds—and this delicious side dish uses them all.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.simplyrecipes.com.
Ingredients
- 2 large fennel bulbs with stalk and fronds attached (about 1 1/2 pounds)
- 3 tablespoons olive oil, divided
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 clove garlic, minced
- 1 3/4 cups white wine, like Pinot Grigio
- Juice from 1 lemon (about 2 tablespoons)
- 2 tablespoons drained capers
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces
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