green beans and fennel

[Guest guest]

could serve 20!

 

 

 

* Exported from MasterCook *

 

Green Beans and Fennel

 

Recipe By :BHG magazine 1999

Serving Size : 10 Preparation Time :0:20

Categories : Beans & Vegetables Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter -- softened

1 1/2 teaspoons fennel seeds -- crushed*

1 1/2 teaspoons finely shredded lemon peel

3/4 teaspoon coarsely ground black pepper

1/4 teaspoon salt

3 pounds fennel bulbs

1 3/4 pounds fresh green beans -- trimmed if desired

 

In a large mixing bowl stir together butter, fennel seeds, lemon peel, pepper,

and salt; set aside.

 

To prepare fennel bulbs, cut off and discard upper stalks of fennel. Remove any

wilted outer layers; cut off a thin slice from the fennel base. Wash fennel and

cut into quarters. Remove cores. Cut fennel lengthwise into 1/4-inch-wide

strips.

 

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.

 

Yield about 17 1/2 cups. Makes 10 to 12 servings. Nutrition facts per serving:

77 cal., 3 g total fat (1 g sat. fat), 6 mg chol., 126 mg sodium, 13 g carbo.,

26 g fiber, and 3 g pro. Daily Values: 7% vit. A, 31% vit. C, 7% calcium, and 7%

iron.

 

*Test Kitchen Tip - To crush fennel seeds, place them on a cutting board and

roll over them back and forth with a rolling pin several times. Seeds are

sufficiently crushed when all have been cracked into medium-small pieces; it's

not necessary to pulverize them.

 

Source:

" American Favorites: All-American Cooking for a New Generation by Betty

Rosbottom "

Copyright:

" bhg 1999 Meredith Corporation "

Start to Finish Time:

" 0:35 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 74 Calories; 3g Fat (28.2% calories from

fat); 3g Protein; 12g Carbohydrate; 6g Dietary Fiber; 6mg Cholesterol; 132mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : With subtle lemon accents and only 77 calories per serving, this side

dish is irresistible.

 

Nutr. Assoc. : 0 0 0 0 0 0 0