Orignally posted on Sep 9th, 2006 by KerrBear
This recipe was inspired by watching “Christina Cooks”. She likes to cook with fennel and since I have never tried it before I wanted to give it a try. Christina mentioned it’s health benefits and I had to research it a bit to make sure I got it right. The benefits include being an ANTI-INFLAMITORY which is great for US, plus it’s also good for digestion, a good source of antioxidants and potassium AND it cleanses the system as well just too name a few.
- 3 TBLSP Olive oil
- 1 Fennel bulb (also called Anise), sliced
- 1 Red onion, sliced lengthwise
- 1 Leek (white and green), sliced
- 2 Garlic cloves, sliced
- ½ tsp salt
- 1 Grinding of fresh pepper
- 1 TBLSP Lemon juice
- 2 TBLSP Balsamic vinegar
Heat olive oil in a large skillet over medium heat.
Add the fennel, red onion and leek, sprinkle with salt and pepper and cook for about 10 minutes while stirring occasionally.
Stir in garlic and cook for 5 minutes more or until vegetables begin to soften.
Add the lemon juice and balsamic vinegar.