After making this dish, I had to go out for a few minutes.  When I walked back into the house, it smelled heavenly.  The combination of the onion, garlic, and fennel created the perfect savoury aroma.

This makes a wonderful starter dish for those sequencing their meals, as these are all super low calorie, yet fibre rich foods.  Or it makes a lovely side dish, or a wonderful addition to pasta.

For those unfamiliar with fennel, you can eat it raw or cooked.  Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander. Fennel’s aromatic taste is unique, strikingly reminiscent of licorice and anise, so much so that fennel is often mistakenly referred to as anise in the marketplace. Fennel’s texture is similar to that of celery, having a crunchy and striated texture. Fennel is a good source of vitamin C.

It took about 5 minutes to chop the onions and fennel, and mince the garlic.  And it took another 20 minutes to cook… so pretty quick and easy.

2 small onions

8 cloves garlic, minced

2 fennel bulbs, trimmed and cut in strips

4 cups frozen French cut green beans

2 tsps Herbamare, or iodized Himalayan salt

fresh cracked pepper, to taste

 

Water sauté onions for 3-4 minutes until they begin to soften.

Add garlic and continue to water sauté for another 3 minutes.

Add fennel strips and continue to sauté until softened, about 7-8 minutes.

Add the green beans and Herbamare, and toss well.

Continue cooking another 3-4 minutes until the green beans have softened and are hot.

 

Serve as a starter course, side dish, or over pasta.

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