Sauteed Fennel with Garlic and Parsley

Name: Sauteed Fennel with Garlic and Parsley
Yield: Serves 4
Ingredients: 2 medium bulbs, fennel (about 2 pounds), stems, fronds, and base trimmed (see illustrations 1 and 2), 1 tablespoon minced fronds reserved; 3 tablespoons, olive oil; 4 medium cloves, garlic, minced; , Salt and ground black pepper; 2 tablespoons, minced fresh parsley leaves

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Appears in Cook's Illustrated May/June 1996

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

We learned while experimenting with fennel that it responds well to sautéing. Fairly slow cooking turned out to be the key for delivering fennel that was uniformly tender in our sautéed fennel recipe.

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