Guest guest Posted October 6, 2006 Report Share Posted October 6, 2006 Sauteed Fennel with Orange and Olives Cut a fennel bulb in half lengthwise; thinly slice. Saute in 1 tablespoon extra-virgin olive oil 2 minutes or until crisp-tender. Remove from heat, and stir in 1 tablespoon grated orange peel and 1/4 cup pitted and halved kalamata olives. Segment orange, stir into fennel. Season with salt and pepper to taste. -- Char Haz charrem -- http://www.fastmail.fm - Accessible with your email software or over the web Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.