My sister, Lynn, came up with this elegant side dish. It has become a family favourite, as it tastes fancy yet is so easy to make. It’s easy to fall in love with fennel; its crisp, crunchy texture and aromatic taste have endeared it to many culinary cultures. Fennel has the distinct ability to leave your mouth feeling fresh and has even been used for centuries as a digestive remedy. Many folks will say that it tastes like licorice crossed with celery. The slight licorice taste mellows completely when cooked. At only 28 calories a cup and with good amounts of vitamins A, B and C, fennel may become your new best vegetable friend.
Excerpted from Becoming Sugar-Free: How to Break Up with Inflammatory Sugars and Embrace a Naturally Sweet Life by Julie Daniluk. Copyright © 2021 by Julie Daniluk. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Becoming Sugar-Free: How to Break Up with Inflammatory Sugars and Embrace a Naturally Sweet Life, Amazon, $35.
ingredients
directions
Reserve the fennel fronds and use them when making homemade broth or as a salad topper (finely chopped).
In a large pot, heat the avocado oil over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes.
Add the fennel, apple, Italian seasoning and salt and stir-fry until softened but still retaining a firm texture, about 10 minutes.
Top with sprouts (if using) and serve.
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