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Fennel and Leeks, Sautéed (D/P, KLP, TNT)
Source: Emeril Lagasse
Serves: 4

2 tbsp. olive oil
1 bulb fennel, top removed, cored and sliced thinly
1 large leek, greens removed, cleaned and sliced into 1/2" pieces
Freshly ground black pepper
1 tsp. lemon zest
1 tbsp. butter or margarine

Heat a medium sized sauté pan over medium high heat. Add olive oil.

Add fennel and sauté for 3 minutes, until translucent.

Add leeks and season with salt and pepper. Sauté until fennel and leeks are tender, another 4 minutes.

Add lemon zest and butter and toss. Adjust seasoning and serve.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A